Penne with Eggplant Bolognese
Enjoy our vegan recipe Penne with Eggplant Bolognese by feastr. Ideal to lose weight. Balanced and very tasty.
Nutritional information:
| Calories | 2490 kJ (595 kcal) |
|---|---|
| Protein | 20 g |
| Fat | 13 g |
| Carbohydrates | 86 g |
| Fiber | 22 g |
Utensils:
chef's knife, cutting board, pasta colander, Spoon, pot, cooking spoon, bowl, large pot
Recipe instructions:
1
Dice the eggplant, carrot, and pepper into approx. ½ in cubes and put into a bowl. Finely chop the onion and garlic.
- ½ Eggplant (~ 5.6 oz)
![½ Eggplant (~ 5.6 oz)]()
- 1 Carrot (~ 3.4 oz)
![1 Carrot (~ 3.4 oz)]()
- ½ Bell pepper, red (~ 2.6 oz)
![½ Bell pepper, red (~ 2.6 oz)]()
- ½ Onion, yellow (~ 1.4 oz)
![½ Onion, yellow (~ 1.4 oz)]()
- ½ Garlic clove (~ 0.1 oz)
![½ Garlic clove (~ 0.1 oz)]()
2
Heat the olive oil in a pot over medium heat. Fry the onions and garlic until the onions turn translucent.
- 2 tsp Olive oil
![2 tsp Olive oil]()
3
Add the eggplant, carrot, and pepper and fry for approx. 4-5 minutes.
4
Add the tomatoes and vegetable broth. Season with salt, pepper, and oregano and let simmer for approx. 15 minutes .
- 7.1 oz Tomatoes, diced, canned
![7.1 oz Tomatoes, diced, canned]()
- ½ cup Vegetable broth
![½ cup Vegetable broth]()
- Salt
![Salt]()
- Black pepper
![Black pepper]()
- 1 tsp Oregano leaves, dried
![1 tsp Oregano leaves, dried]()
5
Cook the Pasta according to the package instruction and serve with the sauce.
- 3.5 oz Penne, whole grain
![3.5 oz Penne, whole grain]()
6
Enjoy your meal!
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