Vegetarian Bolognese
Organic garlic, eggplant, zucchini and mushrooms simmered in a fresh tomato and basil sauce and then spooned over creamy Italian polenta.
Ingredients
- 1 eggplant- sliced and cut into cubes
- 1 zucchini- sliced and cut in half
- 1 8oz Package of portobello mushrooms- sliced
- 2 cloves garlic
- 1 24oz jar of tomato passata this is pureed tomatoes
- 1 yellow onion- chopped
- 1/2 cup fresh basil- chopped
- 1 cup cherry tomatoes
- 1 tbsp dried oregano
- 1 tsp crushed red pepper optional
- 2 tbsp sea salt + extra for taste
- 1 cup polenta can be found at the grocery store
- 3 cups vegetable broth
- 1/2 cup heavy cream
- 1/4 cup parmesan cheese- shredded
- avocado oil for drizzling
Instructions
- Place eggplant in a large bowl. Sprinkle with sea salt. Let the eggplant sit for 20 to help remove some of the water.
- In a large pan over medium heat add avocado oil to coat the bottom of the pan. When pan is hot add chopped onion. Saute for a few minutes until soft. Add garlic and saute for a minute or two to release the flavors. Next, add in the eggplant and let the mixture cook down for a few minutes. Finally, add in mushrooms, zucchini, tomato puree, basil, oregano, tomatoes, and crushed red pepper (if using). Bring to a boil and then let the mixture simmer over low heat.
- While sauce is simmering, add vegetable broth and polenta to a medium pot over medium/high heat. When mixture comes to a boil, reduce the heat and stir. Note: if mixture becomes too thick add more broth. Let the polenta cook on medium heat for about 10 minutes. Add in heavy cream and parmesan cheese. Stir to combine the ingredients. Reduce heat to low until ready to use. Taste the polenta and sauce, add salt and pepper for taste.
- To serve, place polenta in a large serving bowl and top with the vegetable bolognese. Garnish with fresh basil and parmesan cheese.
- Enjoy!