Pasta with eggplant ragù
- Difficulty: Easy
- Prep time: 10 min
- Cook time: 50 min
- Serving: 4
- Cost: Low
Listen to the recipe
PRESENTATION
Pasta with eggplant ragu is, honestly, a pretty tasty twist on a classic from the heart of Emilia-Romagna. So here's the thing: instead of using ground meat, this recipe opts for raw blended eggplant to create that tender and hearty texture you'd usually expect from a Bolognese. Really good stuff. It starts with celery, carrot, and onion—solid foundation—and then gets a flavorful boost from soy sauce, adding a deeper, more savory taste.
And look, rigatoni is the pasta of choice here. It perfectly captures the creamy sauce, so every bite is packed with vegetarian ragu pasta goodness. Eggplant really shines as the star of this dish, showing just how versatile it can be in Italian cooking. Especially during summer when it's abundant. People in the region often add different herbs for even more flavor, resulting in a meal that feels rich and comforting, even without any meat.
And you know what? Other vegetarian ragu options are popular in Italy, but this pasta with eggplant ragu stands out by embracing local traditions while still being simple enough for a weeknight dinner. Those seeking healthy pasta meals really, really appreciate how you still enjoy a creamy sauce without the heaviness of meat. So satisfying. The soft bite of eggplant in each forkful is really satisfying.
Compared to traditional ragù alla Bolognese, this version skips the meat but retains that same thick and rich feeling, so nothing is missed. It's often hailed as one of the best meatless pasta dishes for those wanting something filling yet lighter. For sure. While you might find this dish with different pasta shapes, rigatoni is the most popular choice. It pairs perfectly with the sauce. Between the herby aroma, the smooth sauce, and how it all comes together, this Italian eggplant recipe makes a strong case for trying vegetarian pasta more often—especially if you're looking for something easy but still packed with flavor.
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- INGREDIENTS
- Rigatoni 11.3 oz (320 g)
- Eggplant 14 oz (400 g)
- Tomato purée 3.3 cups (800 g)
- Yellow onions 1
- Celery 1 rib
- Carrots 1
- Red wine 3.5 oz (100 g)
- Tomato paste 4 tsp (20 g)
- Soy sauce 1 tbsp (15 g)
- Bay leaves to taste
- Sage to taste
- Thyme to taste
- Rosemary to taste
- Extra virgin olive oil 3 tbsp (40 g)
- Fine salt to taste
- Black pepper to taste
How to prepare Pasta with eggplant ragù
To prepare the pasta with eggplant ragf9, first roughly chop the eggplant into cubes 1. Transfer the eggplant cubes to a food processor 2 and blend until finely minced 3. Set aside.
Clean and finely dice the celery 4, carrot 5 and onion. Put the vegetables in a saucepan with a splash of olive oil 6.
Let them soften over medium-low heat for about 10 minutes 7, then add the blended eggplant 8. Sauté for a few minutes and season with salt 9.
Deglaze with the wine 10 and let it evaporate, then add the soy sauce 11 and the tomato paste 12. Mix well.
Pour in the strained tomatoes (passata) 13 and combine everything. Tie the herbs together with kitchen twine and place the bundle in the sauce 14, then add another pinch of salt. Stir again and let simmer over medium-low heat for about 30 minutes with the lid slightly ajar 15.
When there are 10 minutes left, cook the pasta in boiling salted water 16. Drain the pasta a couple of minutes before it's done and transfer it directly into the ragf9 17, from which you will have removed the herb bundle. Finish cooking while stirring 18, adding hot water if necessary.
With the heat off, season with freshly ground black pepper 19 and finish with a drizzle of olive oil 20. Serve your pasta with eggplant ragf9 immediately 21, perhaps with a sprinkle of grated cheese!