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Eggplant Bolognese Pasta (The First Mess Cookbook)

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Eggplant Bolognese Pasta from The First Mess Cookbook by Laura Wright is colorful, flavorful, and meat-free. Even if you think you don’t like eggplant, you’ll change your mind when you try this spicy main dish.

Eggplant Bolognese Pasta from The First Mess Cookbook by Laura Wright (vegan, gluten free)

You may have noticed I’m a huge fan of cookbooks.

My collection is always growing, and I’m starting to run out of room on the shelves.

That’s why I’m trying to be more selective in regards to which cookbooks I really need.

The First Mess Cookbook is definitely one of those books.

(And you might win your own copy!)

The First Mess Cookbook by Laura Wright (Eggplant Bolognese Pasta)

This book is gorgeous.

I would proudly display it on my coffee table.

I love how the seasonal plant-based recipes are classified with symbols indicating whether the recipe is gluten-free, nut-free, oil-free, no added sugar, and/or cane sugar-free.

And Laura starts the book by introducing suggested ingredients to keep in your pantry.

She also talks about the kitchen equipment she recommends.

In addition, by trying the recipes in The First Mess Cookbook, you’ll learn a lot about cooking techniques.

 

For example, after making the Eggplant Bolognese Pasta, I now know how to prepare eggplant and feel confident using it in other recipes.

Eggplant Bolognese Spaghetti from The First Mess Cookbook by Laura Wright

I’m really looking forward to trying other recipes in the book.

Some that have caught by eye are the Burrito-Stuffed Sweet Potatoes with Rustic Salsa, Gingered Brussels Sprout and Shiitake Pot Stickers, and Cookies for Breakfast.

I’m also eyeing the Matcha Chia Limeade, Crispy Avocado Tacos, and Pepperoncini Lentil Crunch Salad.

Perhaps these caught my attention since they remind me of some of my favorite recipes (Matcha Green Tea Chia Pudding, Chickpea Guacamole Tacos, and Italian Chopped Salad).

But I think you’ll also find recipes in this book that use your favorite ingredients, too.

By the way, I love seeing the recipes you’re making! Follow Veggies Save The Day on Instagram and use the hashtag #veggiessavetheday and tag me so I don’t miss seeing what’s cooking in your kitchen. In addition, you can post your photos on the Facebook page Veggies Save The Day.

Speaking of which, it’s time to make Eggplant Bolognese Pasta! (And don’t forget to enter the giveaway at the bottom of the post to win a copy of the cookbook!)

I love this Eggplant Bolognese Pasta from The First Mess Cookbook by Laura Wright! It's vegan with a gluten-free option. Enter to win a copy of the cookbook from Veggies Save The Day! (US residents only)

Eggplant Bolognese Pasta from The First Mess Cookbook
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5 from 2 votes

Eggplant Bolognese Pasta (The First Mess Cookbook)

I came up with this recipe when I had too many eggplants in my garden at the end of one really hot summer, just when the nights were starting to get cool enough to enjoy a pasta dish with substance. I love that this one is weeknight-simple, but lovely enough for guests, without question. Sometimes I toss a cup or so of cooked lentils into the sauce at the end for a hit of protein. I salt and rinse the eggplant to get rid of any bitterness, and to greatly improve the texture as well. The addition of some chopped olives really brings out the meaty nature of eggplant. I don’t particularly aim for meat-like results when I cook, but this dish goes in that direction in a very organic way. 
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 4
Calories 497kcal
Author Laura Wright

Ingredients

  • 1 large eggplant diced into ½-inch cubes (1 cm)
  • salt
  • ¼ cup olive oil (+ 1 Tablespoon) 50 mL + 15 mL, divided
  • salt and pepper to taste
  • 5 cloves garlic minced
  • ½ teaspoon chili flakes (2 mL)
  • ¼ teaspoon dried oregano (1 mL)
  • 1 can crushed tomatoes (28 ounces/796 mL)
  • 1 cup vegetable stock OR water (250 mL)
  • ¾ pound whole-grain or gluten-free long pasta of your choice (341 g) such as spaghetti or linguini (I used gluten-free spaghetti)
  • 6 whole fresh basil leaves plus extra chopped, for garnish
  • ½ cup pitted Kalamata olives (125 mL) finely chopped

Instructions

  • Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper and set aside.
  • In a large bowl, toss the diced eggplant with a generous sprinkle of sea salt. Let the eggplant sit for 10 minutes to release some of its water. Pour the salted eggplant into a colander and rinse with fresh water. Dry the eggplant pieces as thoroughly as you can with a kitchen towel, and then lay them on the prepared baking sheet.
  • Toss the eggplant with 1 tablespoon (15 mL) of the olive oil and the salt and pepper. Spread the eggplant out into a single layer. Slide the baking sheet into the oven, and roast until the eggplant is tender and has browned slightly, about 20 minutes. Set aside.
  • In a large, deep skillet (or braiser), heat the remaining ¼ cup (50 mL) of olive oil over medium heat. Add the garlic, stir, and sauté for about 30 seconds or until fragrant. Add the chili flakes and oregano, and stir. Add the tomatoes and vegetable stock to the skillet, and stir to combine. Bring to a boil, uncovered. Lower the heat and simmer the sauce for 30 minutes.
  • Meanwhile, cook the pasta according to package directions. Drain and set aside.
  • Drop the basil leaves into the tomato sauce and submerge the leaves. Cover the sauce and let it continue to cook for 10 more minutes.
  • Remove the basil leaves from the sauce, and season it with salt and pepper. Add the roasted eggplant and chopped olives to the sauce, and stir to distribute. Carefully toss the cooked pasta in the sauce. After the noodles are coated in sauce, sprinkle the chopped basil on top. Serve the pasta hot.

Notes

Reprinted from The First Mess Cookbook by arrangement with Avery Books, a member of Penguin Group (USA) LLC, a Penguin Random House Company. Copyright 2017, Laura Wright
Calories: 497kcal | Carbohydrates: 73g | Protein: 12g | Fat: 17g | Saturated Fat: 2g | Sodium: 510mg | Potassium: 466mg | Fiber: 6g | Sugar: 6g | Vitamin A: 6.5% | Vitamin C: 4.5% | Calcium: 4.4% | Iron: 9.1%
Tried this recipe?Let me know what you think by leaving a ☆ rating and comment. And share your photo on Instagram and tag @veggiessavetheday and #veggiessavetheday!
Course: Pasta
Cuisine: Italian
Keyword: Eggplant Bolognese

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  4. I’m not sure I could ever pick a favorite pasta—I could eat it every day! I LOVE angel hair pasta with olives, and I LOVE pesto! Maybe those are my favorites! But honestly, I’ve never had pasta I didn’t like!

    Reply

  5. You are right – this book is gorgeous!! I can’t stop “reading” it!! And I want to shove this bowl of pasta in my face right now! By the way, her Sweet Cornmeal Cake with Roasted Strawberries is a MUST try!

    Reply

  6. Oooh, this looks delicious! I love eggplant but never really prepared it before. It’s awesome the book shows you how to do it.

    My favorite pasta recipe is probably my spicy sesame noodles right now. I’ve been in a spicy mood!

    Reply

  8. I looooooove pasta, but if I had to pick a favorite, I would have to say a big bowl of spaghetti with veggie meatballs and lots of walnut parmesan always hits the spot!

    Reply

  16. I love Isa Chandra Moskowitz’s Goddess Noodles, but I love eggplant even more so I’m definitely gonna try this recipe!

    Reply

  19. My favorite pasta dish from my pre-vegan days was seafood alfredo. I’d love to be able to make a vegan version! With all of the new plant based seafood options coming up one day I might be able to.

    Reply

  20. I love pasta t core and this recipe looks amazing !! I can literally eat eggplants by the pounds and this recipe has both of my favorite ingredients combined ! Although i find it extremely difficult to pick my fav pasta dishes (i just love so many of them), i think ofmy favorites are the vegan veggies overloaded lasagnas !!

    Reply

  21. Firstly I wanted to say that I’m super excited you posted this recipe. I just picked my first eggplant from my garden today and this looks like the perfect dish as I have everything else on hand. As for my favorite pasta dish right now, I’d have to say it is spicy Thai noodle……does that count as pasta?

    Reply


  23. Loved this dish! Easy to make and hearty with the roasted eggplant! I also added the cup of cooked lentils and really enjoyed the fullness of flavor! Will definitely make again! Thank you for sharing this recipe!!!

    Reply


  24. Thank you for this recipe! I made this around lunchtime and I can’t wait to serve it to my family tonight. The Kalamata olives were the perfect touch. It is delicious. This will be a recipe I make often.

    Reply

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