How To Make Vegan Eggplant Bolognese

• Vegan

• Produce

  • 2 pints 1 pound cremini mushrooms
  • 1 tbsp Basil, fresh leaves
  • 2 Carrots, medium
  • 1 Eggplant (about 1 pound, medium
  • 3 cloves Garlic
  • 1 Herbs, fresh
  • 1 Onion, medium
  • 2 tsp Oregano, fresh leaves
  • 1 tsp Thyme, fresh leaves
  • 1 (28-ounce can Tomatoes

• Canned Goods

  • 1/4 cup Tomato paste

• Pasta & Grains

  • 8 oz Rigatoni or penne pasta, dry

• Baking & Spices

  • 1 tsp Kosher salt

• Oils & Vinegars

  • 2 tbsp Olive oil

• Beer, Wine & Liquor

  • 2 cups Red wine, dry

Found on thekitchn.com

Ingredients

• 1 medium eggplant (about 1 pound)
• 1 pound cremini mushrooms (about 2 pints), stems removed and sliced
• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 2 medium carrots, peeled and finely chopped
• 1 teaspoon kosher salt, divided
• 2 cups dry red wine (such as Chianti)
• 3 cloves garlic, minced
• 1 tablespoon finely chopped fresh basil leaves
• 2 teaspoons finely chopped fresh oregano leaves
• 1 teaspoon finely chopped fresh thyme leaves
• 1/4 cup tomato paste
• 1 (28-ounce) can crushed tomatoes
• 8 ounces dry rigatoni or penne pasta
• Fresh herbs, nutritional yeast, or Parmesan cheese