326: Eggplant Bolognese

I save all the food Alex doesn’t like for when he’s not going to be around to eat it. Generally this includes red wine and coffee (if it’s a weekend when the additional caffeine won’t be a problem for me). This time, he suggested I make something with eggplant. I flipped around a magazine, and realized that there was a recipe for Eggplant Bolognese that I’d seen but dismissed out of hand as something I wouldn’t make because Alex wouldn’t eat it.

The recipe was easy to make. I can’t think of any changes I made to the recipe, except that I used diced tomatoes in place of whole. I served the pasta sauce over whole wheat spaghetti. I got 4 servings out of this recipe.

This was fine. The eggplant really just blended into the sauce and gave the sauce a hint of sweetness. I still preferred the bites that had beef, though, and although it would have countered the point of the recipe (to use less beef in bolognese sauce), I would have liked it a little better if I’d doubled the beef. I got a little tired of eating the leftovers. There was nothing wrong with this recipe, but it really didn’t wow me; maybe I just don’t like eggplant enough. Overall, I think I still just prefer my traditional meat sauce that I make for spaghetti, and won’t switch over to this one any time soon.