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  • Serves 8 (7.5 lb)
Eggplant Bolognese

Ingredients

  • 1 medium eggplant (about 1 pound), peeled and chopped 1 medium eggplant (about 1 pound), peeled and chopped
  • 1 (28-ounce) can no-salt-added crushed or diced tomatoes 1 (28-ounce) can no-salt-added crushed or diced tomatoes
  • 1 pound whole wheat or other whole grain pasta 1 pound whole wheat or other whole grain pasta
  • 1 1/2 cup low-sodium vegetable broth 1 1/2 cup low-sodium vegetable broth
  • 12 ounces button or cremini mushrooms, chopped 12 ounces button or cremini mushrooms, chopped
  • 1 medium onion, chopped 1 medium onion, chopped
  • 1 cup dry red wine 1 cup dry red wine
  • 2/3 cup plain unsweetened almond milk 2/3 cup plain unsweetened almond milk
  • 2 carrots, chopped 2 carrots, chopped
  • 1 stalk celery, chopped 1 stalk celery, chopped
  • 3 tablespoons chopped fresh basil, divided 3 tablespoons chopped fresh basil, divided
  • 3 tablespoons no-salt-added tomato paste 3 tablespoons no-salt-added tomato paste
  • 3 cloves garlic, minced 3 cloves garlic, minced
  • 2 teaspoons chopped fresh rosemary 2 teaspoons chopped fresh rosemary
  • 1/4 teaspoon freshly ground black pepper 1/4 teaspoon freshly ground black pepper

Nutritional values
Per serving (15 oz)

% Daily Values*
  • Total fat 1.6g 2%
  • Saturated fat 0.3g 1%
  • Protein 8.4g 17%
  • Salt 364.7mg 16%
  • Total carbs 38.6g 14%
  • Fiber, total dietary 6.9g 25%
* Percent daily value are based on a 2,000 calorie diet.
Read full directions on wholefoodsmarket.com
Eggplant Bolognese on wholefoodsmarket.com
TOTAL -> AAAA2024