Eggplant “Bolognese” with Burrata

Eggplant “Bolognese” with Burrata

Serves: 4 servings
Cooking Time: 1 hour
Eggplant “Bolognese” with Burrata


  • 1 can fire roasted crushed tomatoes
  • 1 eggplant
  • 1 lb cremini mushrooms, finely chopped
  • 2 tablespoons olive oil
  • 1 small onion, diced
  • 2 carrots, diced
  • 2 garlic cloves, minced
  • 2 teaspoons chopped basil
  • 2 teaspoons dried oregano
  • 2 cups dry red wine
  • ¼ cup tomato paste
  • 1 small parmesan rind
  • 8 oz tagliatelle pasta
  • Parmesan cheese, for topping
  • Fresh burrata, for serving


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  1. Preheat oven to 350 degrees F.
  2. Bake the whole eggplant on the middle rack for 1 hour. Take the eggplant out when it’s soft in the middle. Let cool.
  3. Make the bolognese sauce by cooking down the onion with olive oil in a pot or dutch oven first for a couple minutes. Then add in the garlic, carrots and mushrooms and cook for 5 minutes until the carrots soften.
  4. Add the crushed tomatoes, tomato paste, red wine, basil, parmesan rind, oregano and give a mix.
  5. Peel and finely chop the eggplant and add it onto the mix.
  6. Cover and let simmer on low heat for an hour until the sauce thickens.
  7. Cook the pasta in another pot to al dente, drain and set aside. Save some of the pasta water to add to the sauce later.
  8. When the bolognese is ready and seasoned to your liking toss the pasta in with it along with the rest of the pasta water.
  9. Serve over the pasta and garnish with fresh basil and a scoop of burrata cheese.