Eggplant Bolognese

Von The Cooking Foodie · 50 Min.

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Zubereitung

1. In a large pan over medium heat, heat 2 tablespoons of olive oil. Add the chopped onion and sauté for 4-5 minutes until translucent. Add the eggplant cubes and cook, stirring often, for 10-12 minutes until golden and tender, adding more oil if needed to prevent sticking.
2. Stir in the crushed garlic and cook for 1 minute. Push the vegetables to the sides, add the ground beef to the center and cook over high heat for 5-6 minutes, breaking it up, until browned and no longer pink.
3. Stir in the tomato paste, paprika, salt and pepper. Add the crushed tomatoes, then fill the empty can with water and add it to the pan. Bring to a boil, then reduce to low and simmer uncovered for 15-20 minutes, stirring occasionally.
4. While the sauce simmers, boil the pasta in well-salted water until al dente, reserving 1 cup of the cooking water before draining.
5. Add the drained pasta and the reserved water to the sauce. Toss and cook over medium heat for 1-2 minutes until glossy and well combined. Serve immediately, topped with grated cheese or fresh herbs if you like.

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