Rigatoni with Eggplant Bolognese

Bolognese is a rich meat sauce originating from Bologna, Italy.

Rigatoni with Eggplant Bolognese | Foodal.com

Although I try to make a few meatless recipes each week, especially when my oldest daughter is home from college, this recipe can be adapted to meet all of our needs.

Rigatoni with Eggplant Bolognese Recipe

I simply transfer some of the vegetable sauce to a smaller saucepan before I add the meat. The vegetarian version of this sauce is as delicious as the traditional recipe. It is so nice to be able to cook one meal that we can all enjoy together.

Recipe for Rigatoni with Eggplant Bolognese | Foodal.com

Some of our favorite vegetables are eggplant and zucchini. During the summer months when my zucchini harvest is plentiful, I tend to add this versatile vegetable to many recipes.

It is easy to make a simple pot of pasta into a rich, satisfying meal when you top it with this hearty Eggplant Bolognese.

Rigatoni with Eggplant Bolognese | Foodal.com
Rigatoni with Eggplant Bolognese
Votes: 1
Rating: 2
You:
Rate this recipe!
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Rigatoni with Eggplant Bolognese | Foodal.com
Rigatoni with Eggplant Bolognese
Votes: 1
Rating: 2
You:
Rate this recipe!
Print Recipe
Ingredients
  • 1 large eggplant peeled and cut into ½ inch cubes
  • 1 large yellow onion chopped
  • 1 green bell pepper seeded and chopped
  • 1 zucchini sliced
  • 1 clove garlic minced
  • 1 can crushed tomatoes 28 ounces
  • 1 can diced tomatoes 14.5 ounce
  • 1 small bunch fresh basil
  • 1 tablespoon dried oregano
  • 1 pound ground beef
  • 4 tablespoons olive oil
  • Salt and Pepper to taste
  • 1 pound rigatoni
  • Parmesan cheese to taste
Servings:
Units:
Instructions
  1. In a large saucepan, heat 2 tablespoons of oil. Add onions, bell pepper, zucchini, garlic, and eggplant. Cook, stirring occasionally until vegetables have softened.
  2. Add the crushed tomatoes, diced tomatoes, basil, and oregano to the saucepan.
  3. Season with salt and pepper.
  4. In a separate pan, heat 2 tablespoons of olive oil. Add the ground beef. Cook thoroughly, breaking up the meat with a spoon.
  5. Once cooked, add the beef to the saucepan. Bring to a boil, reduce heat to medium and simmer for about a half hour.
  6. Cook pasta according to the instructions on the package.
  7. Drain.
  8. Serve topped with sauce and parmesan cheese.
Recipe Notes

Make a nice Rigatoni with Eggplant Bolognese | Foodal.com

 

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About Jennifer Swartvagher

Jennifer is an experienced journalist and author. Her work has been featured on TODAY Parents, The New York Times Blog, BlogHer, Scary Mommy, and scores of other parenting and cooking publications.

Looking for a recipe that can be served both to vegans & carnivores with a quick addition of meat? This dish is suitable for everyone at your dinner table.

19 thoughts on “Rigatoni with Eggplant Bolognese

  1. Such a simple recipe, time to try it out and have my very own little Italian Cuisine in my humble abode, but first, lets note down the grocery shopping list required and do up a budget, a definite meal that suits me this coming weekend, can’t wait 😉

  2. Looks yummy! Seems pretty simple too, I might be able to make this one without the misses help (maybe lol.)
    I would like to kick it up with a little heat, perhaps crushed red chili’s would do the trick!
    We also do a meatless meal or two a week, healthy for the belly and the budget.

  3. I agree with jonyMacdonald; I think I would enjoy a little spice in this meal as well. This overall is perfect for my pasta and meat-loving family. However, as one of my friends is a pescatarian, I can definitely cook the meatless version for her. Thank you for the recipe!

  4. I love any kind of noodles with or without meat. This is a meal I would enjoy and love to make since I don’t know not one person that doesn’t like pasta. Although I’m sure there are people that don’t like it.

  5. Looks delicious and a meatless version would make a fantastic frugal meal. Con or non-carne, this dish also provides a valuable contribution to your “five-a-day” and I, for one, am always looking for new ways to get as much veg into my meals as possible.

  6. I always keep pasta in the house because it’s so versatile, and this is a great way to pack in several vegetables without even realizing it. The addition of eggplant makes this perfect for me, since I love that, and never seem to get enough of it. I’m going to pick up these ingredients and make this soon, and I can’t wait to taste it.

  7. Why hello there, bolognese dish with a vegetarian option! I’ve never had it because of the beef, so I’m very curious to try a meatless version of this recipe. I have a feeling I’ll want to add it to my regular rotation, especially while eggplant and zucchini are abundant..

  8. Pasta is my life – I would eat it for every meal if I could, but alas, the carbs & lack of nutrition value. I very rarely add anything on to my noodles aside from a little bit of salt, but I do need to start adding in things that will make eating it a more balanced meal, and this sounds like the perfect mix! It has protein, veggies, lots of good stuff; everything I SHOULD be having with my meal but seem to skip over in favor of having the tasty food I prefer. With this recipe, though, I can get the best of both worlds. I look forward to giving this one a try next time the craving strikes… which will probably be soon, considering how much I love it, haha.

  9. Ok, I’ll have this one wrapped up to go. I’d like to place an order for delivery. Lol, pictures really can get the taste buds going. Bolognese sauces are one of my favorites. This one seems really simple to make. Rigatoni is so much easier to deal with than regular spaghetti. I’ve never put eggplant with zucchini I bet that is a good combination to put together. Sometimes I like to lightly stir fry them, I might even use them raw in this one.

  10. This recipe reminded me that I snagged some eggplants at teh farmer’s market & ridiculously put them in the bottom of my veggie drawer. Yay! I was intending on making Julia Child’s famous pizza eggplant parmesan but I’ve already done that a few times in my life. Always nice to give another recipe a shot at glory.

  11. Wow, that’s pretty awesome! I’ve been making different kind of sauces to my pasta lately, and using vegetarian bolognese (from the store, with tofu bits; it’s actually the best pre-fixed bolognese I’ve had!), but I really like the idea of having some homemade veg bolognese. The fact that your picture looks so lovely helps, too! I just wanna ask — what is the reason behind the rigatoni choice? I don’t think we have this in my lil’ village stores, so is the size important or…?

  12. I never thought of this combination before but it seems like it would be a great fit! Rigatoni tastes really good with the meat and vegetables give it a unique taste.
    By the way, can the vegetables be substituted for others for this recipe?

  13. This recipe is exactly what I needed. I’m a big fan of eggplant, and I love growing it in my garden, but I always run out of ideas for ways to cook it. I usually bread and fry it, which isn’t really the healthiest way to cook any vegetable, or I make an Asian stir fry with it. It never occurred to me to use it in an Italian dish without breading and frying. I’m definitely making this when a batch is ready to harvest from my garden.

  14. I am a vegetarian and i love this recipe. i found something similar online but this one is far better because of the eggplant instead of more zucchini like in my old recipe. The combination of herbs and tomato is just in accordance with the veggies and garlic is giving that fragrant note of Italy and it goes so good with a glass of white wine. I have just made this dish for me and my family and even though they are not vegetarians they loved it. Thank you for this one, it is amazing.

  15. Oh my, pasta and eggplant! This is a perfect combination for me. I love both (other than chocolates, hehe!). This is truly a delightful meal to have. I’ll probably go with the meatless route. No scientific proof or purely by coincidence, who knows – Since I eliminated beef in my diet, I no longer have pain symptoms due to my adenomyosis!

  16. Wow, that’s pretty awesome! I am a vegetarian and i love this recipe.I always keep pasta in the house because it’s so versatile, and this is a great way to pack in several vegetables without even realizing it. I would like to kick it up with a little heat, perhaps crushed red chili’s would do the trick! I’m going to pick up these ingredients and make this soon, and I can’t wait to taste it.

  17. This recipe looks right up my alley. Rigatoni is a staple picnic dish in my family. I enjoy it, but after you have it several times over the summer, it does start to get old. That is why I never actually make it for myself. This is actually worthwhile for me to try on my own though, especially as it includes eggplant. I am a loyal meat eater, but eggplant is one of the few things I will allow as a substitute for meat in a dish. Can’t wait to try this!

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