Vegetarian and Vegan Eggplant Bolognese
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 1 kg aubergine (s)
- 2 carrot (s)
- 2 onions)
- 2 red pepper (s)
- salt and pepper
- oregano
- oil
- 1 clove garlic
- 500 g tomato (s)
Print Recipe
Pin Recipe Instructions
- Peel the onions, garlic, carrots and eggplant, grate the carrots. Finely dice the onions, peppers, aubergines and tomatoes. Preheat the oven to 180 ° C (gas 2–3; convection 160 ° C).
- Fry all the vegetables one after the other in a pan in oil. Then put everything in a sufficiently large casserole, season with salt, pepper and oregano. Cover and braise in the oven for 15-20 minutes, season again to taste and serve.
- You can pour the sauce into glasses. Important: only fill up to 4 cm below the edge of the glass. Seal the jars and place them in a saucepan so that they do not touch. Boil at 90 degrees for 25-30 minutes. Then all you have to do is pull the handle in the pantry and you`ll have a good meal in no time at all.
- Tastes particularly good with white bread or pasta.
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