MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Eggplant Bolognese
Categories: Vegetqbles, Sauces, Herbs, Pasta, Mushrooms
Yield: 4 servings

Salt & pepper
6 tb Extra-virgin olive oil
1 lb Italian eggplant; peeled,
- chopped in 1/4" pieces (4
- packed cups)
6 oz Cremini or white button
- mushrooms; fine chopped (2
- cups)
1/2 c Fine chopped white onion
1/2 c Fine chopped carrot
3 cl Garlic; minced
2 tb Tomato paste
3 c Mushroom broth
1 c Canned whole tomatoes;
- crushed w/your hands
1 ts Dried oregano
1 Basil sprig & chopped basil
- for garnishing
1 lb Rigatoni, fusilli or other
- short pasta
2 tb Unsalted butter
Fresh grated Parmesan; for
- serving

Bring a large pot of salted water to a boil over high.

In a large Dutch oven or other heavy lidded pot, heat 2
tablespoons of the oil over medium-high. Add half of the
eggplant, season with salt and pepper and cook, stirring
occasionally, until softened and lightly golden, 5
minutes. Transfer eggplant to a plate. Adjust heat to
medium and repeat with 2 tablespoons of the oil and the
remaining eggplant, transferring the eggplant to the
plate.

Add the remaining 2 tablespoons oil and the mushrooms to
the pot. Season with salt and pepper and cook, stirring
occasionally to scrape up any browned bits, until
golden, 5 minutes. Add onion and carrot, season with
salt and pepper and cook, stirring occasionally, until
onion is softened, 3 minutes. Adjust heat to low, add
garlic and tomato paste and stir until caramelized,
about 2 minutes.

Stir in broth, tomatoes, oregano, basil sprig and the
browned eggplant, then bring to a boil over medium-high.
Cover, adjust heat to medium and cook, stirring
occasionally, until eggplant is very tender, 15 minutes.
Uncover and cook, stirring and mashing half of the
eggplant, until sauce is thickened, 2 minutes.

While the sauce comes to a boil, drop pasta in the
boiling water and cook according to package directions
until al dente. Reserve 1 cup of the pasta water before
draining.

Add pasta, butter and 1/2 cup of the pasta water to the
eggplant mixture and cook, stirring vigorously, until
pasta is nicely coated and mixture is saucy, 2 to 3
minutes. Season with salt and pepper.

Divide pasta among bowls. Top with chopped basil and
cheese; serve warm.

By: Kay Chun

Yield: 4 servings

RECIPE FROM: https://cooking.nytimes.com

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