Pasta with Eggplants and Vegetarian Bolognese Sauce

Recipe by
Total Time:
45-60 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Course: Main Recipe
Technique: Steam Recipe
Difficulty: Medium

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Ingredients

  • large eggplant - 1 (about 300 to 350 gm)
  • pasta (penne or shell) - 200 gm
  • garlic - 2 tbsp, chopped finely
  • black pepper corns - 1 tsp, crushed
  • oil to deep fry
  • For Sauce:
  • soya flakes - 1 cup
  • dried mushrooms - 1/2 cup
  • butter - 4 tbsp
  • oil - 1/3 cup
  • carrot 1, chopped
  • celery 2 stalks
  • onions 2, chopped
  • maida - 1 tbsp
  • tomatoes - 500 gm, peeled & chopped
  • bay leaf 1
  • thyme - 1 tsp
  • cloves 2
  • pepper to taste
  • salt to taste
  • To Garnish: parsley

How to Make Pasta with Eggplants and Vegetarian Bolognese Sauce

  • Cut eggplant into 1.4 cm thick slices.
  • Place in a colander and sprinkle with 1.5 tsp salt.
  • Keep aside for 15 minutes.
  • Cook paste as directed on the pack.
  • Press the eggplant slices gently to drain the moisture.
  • Heat oil and deep fry the slices.
  • Drain on kitchen paper.
  • Take 1 tbsp of oil in a small fry pan and fry garlic till dark brown.
  • Add pepper corns, stir well and pour over the eggplant slices. Toss well.
  • To prepare sauce, soak the mushrooms in hot water for 1.5 hr.
  • Discard stalks and chop the caps.
  • Soak Soya granules in hot water for 145 minutes.
  • Drain and squeeze out all the water.
  • Heat 1.5 the butter with oil. Brown the Soya flakes in it.
  • Add carrot, celery and onion.
  • Fry for a few minutes.
  • Add salt, pepper tomatoes, bay leaf thyme and cloves. Add mushrooms.
  • Add 2 cups of water and simmer for 10-15 minutes. Mix remaining butter with flour and add to the sauce.
  • Simmer for five more minutes.
  • Arrange pasta on a serving plate.
  • Top with eggplant slices.
  • Pour the hot sauce on top and garnish with chopped parsley.

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