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)
Vegetarian and Vegan Eggplant Bolognese
Vegetarian and Vegan Eggplant Bolognese

Instructions

  1. 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).
  2. 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.
  3. 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.
  4. Tastes particularly good with white bread or pasta.

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