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.
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!)
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.
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!)
Eggplant Bolognese Pasta (The First Mess Cookbook)
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
Becky Striepe
My vegan mac and cheese is probably my favorite pasta dish, but this one could become a new fave!
Amy
You can’t go wrong with mac and cheese!
Rebecca @ Strength and Sunshine
That makes for a beautiful, hearty, and delicious meal!
Amy
It’s really flavorful! Even the eggplant haters in my family loved it!
Linda @ Veganosity
Eggplant in a red sauce is one of my favorite pasta toppers. This looks delicious and the book looks lovely. Thank you for the review.
Amy
Thank you, Linda! I think you’ll really enjoy this book.
Sarah
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!
Amy
I’m the same way! We keep the cupboard stocked with all shapes of pasta at all times!
Jenn
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!
Amy
That cake does look delicious!
Mary Ellen | VNutrition
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!
Amy
I’m so happy I can finally make eggplant that actually tastes good! Your sesame noodles are delicious!
Eve Lynch
SO hard to pick a favorite pasta, but we never seem to tire of Chloe’s pasta with Pink Sauce!
Amy
Good choice! Chloe sure knows how to make delicious pasta.
Aimee Douglass
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!
Amy
That sounds fantastic, Aimee!
Dianne
I have this book but I haven’t made anything from it yet. This dish looks delish!
Amy
I think you’re going to love it, Dianne!
Gail Davis
My favorite pasta recipe is Bolognese, and the photos in this post are driving me crazy!
Amy
Thanks Gail! I think you’ll love this recipe!
Mel | avirtualvegan.com
What a hearty looking dinner! I love eggplant with pasta. The First Mess looks like an awesome book. I can’t wait to check it out!
Amy
I think you’re going to love this book. The Canadian cover has a different image, so don’t be surprised when you see it.
DJ
I love baked ziti.
Amy
Great choice!
Aimee
This recipe looks so delicious! I am a big fan of eggplant AND of course, pasta 🙂 Thanks for sharing!
Amy
Thanks Aimee! It sounds like it’s the perfect recipe for you. 🙂
Jacqueline Meldrum
That looks so good. I love a pasta dish with lots of lush sauce like that. Just gorgeous.
Amy
Thanks Jac! It’s my new favorite. I’m so glad eggplants are in season where I live.
karen r
my favorite pasta is anything with homemade pesto
Amy
I’m a pesto fan, too!
Jacky
I love Isa Chandra Moskowitz’s Goddess Noodles, but I love eggplant even more so I’m definitely gonna try this recipe!
Amy
I love Isa’s recipes, too! I hope you enjoy this one.
Kimmy Ripley
I love love love Italian Drunken Noodle! Clean Plate Club every single time!
Amy
That’s awesome!
Uma Srinivas
These looks wonderful Amy! I have all the ingredients with me i will try this in weekends 🙂
Amy
Thanks Uma! I hope you enjoy it!
Lydia Claire
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.
Amy
I’m sure you will, Lydia! You can definitely make a nice creamy alfredo with cashews.
Prachi Garg
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 !!
Amy
Thanks Prachi! I love lasagna, too.
Samantha
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?
Amy
That absolutely counts! And I’m jealous of your homegrown eggplant!
Samantha
Just wanted to mention that I made this dish last night and it was a huge success. Amazing flavor. Thank you again for posting it.
Amy
I’m so happy to hear this, Samantha! Thanks for sharing!
Rajee Pandi
Love my mushroom tomato pasta
Amy
Great choice! I’m actually working on a recipe for this right now!
Peggy
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!!!
Lisa
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.