Bolognese with Eggplant

Bolognese with eggplant


  • 5 oz of pasta (Rigatoni) 
  • red chili pepper (as much as  you want) 
  • a little bit of italian parsley
  • Parmigiano cheese(topping)
  • a half cup of white wine
  •  1 tea spoon of cornstarch
  • half eggplant
  • oil for deep-fly
  • A half cup of  Bolognese sauce

1:Cut eggplant into big cunks, dust them with salt and leave them for 30 mins. Once water comes out from eggplant, dry it off and deep-fly them with about 400F° oil until surface gets light brown.

2:Once water gets boiled, add a little bit of salt and pasta. Make sure you should use a big pod and a lot of water. 

3: Heat a sate pan with high heat, and then put bolognese in the middle of the pan. As soon as you hear the sound of burning, add white wine for flambé.

4: Add deep-flied eggplant and boild water for pasta if it needs to be. sto heat and splinckle sauce with cornstarch (Make sure those get mixed well)

5: pasta with sauce in the pan well. Put chopped parsley for topping and cheese if you want.


Bolognese with eggplant!

What do you think? I think this combination can be as strong as tomato and basil.

You better enjoy red wine with this dish!

You can use heavy cream instead of chefs for topping if you like. 
Make sure that you don't make deep-flied eggplant too oily because that make everything worse.

If you think about calories and fat intake, prepare eggplant in the oven with 400
The point is drain water out from inside of eggplant and absorb flavor from sauce when it mixed with sauce.

I hope you enjoy:)