Easy Eggplant Bolognese (1 Pot!)

• 1/4 cup olive oil
• 1 cup finely chopped yellow onion
• 1/2 cup finely diced carrots
• 4 cups diced eggplant ((1/4 inch cubes // 1 medium eggplant yields ~4 cups or 345 g))
• 4 cloves garlic
• 1/2 tsp red pepper flakes
• 2 Tbsp tomato paste
• 1/2 cup dry red or white wine
• 1 (28-oz) can crushed tomatoes ((optionally with basil))
• 1 cup dairy-free milk
• 1-2 tsp dried Italian seasoning ((or dried basil + oregano))
• 1/2 tsp sea salt ((plus more to taste))
• 1-2 tsp maple syrup
• Freshly chopped basil
• Vegan parmesan cheese ((dairy would also work))
• Pasta ((we like pappardelle or rigatoni // gluten-free as needed))

Nutrition

calories

284 kcal

fat content

17.1 g

serving size

1 serving

fiber content

8.3 g

sugar content

17.1 g

sodium content

689 mg

protein content

6.6 g

carbohydrate content

31.9 g

saturated fat content

2.5 g

unsaturated fat content

13.7 g