The weather is cooling down and I’ve come to the end of my yield of garden vegetables. The last of Eggplants and Green Peppers creates a rich and flavorful Eggplant Bolognese with Chorizo. With the addition of creamy Ricotta and melted Mozzarella giving this recipe an elevated dining experience on any night of the week.
What is an Eggplant
Eggplant is know for its mild taste similar to Zucchini and tends to take on the flavorings of what you prepare it with. It is rich in nutrients and high in fiber and has many potential health benefits which is a bonus if you are looking for something on the healthy side and enjoyable. Eggplant can be fried, sautéed, grilled & baked and pairs well with different seasonings depending on the dish prepared.
Chorizo in Eggplant Bolognese
Chorizo, commonly known as seasoned pork sausage that is popular in Mexican and Spanish recipes. It yields a high fat content and is filled with warm seasonings such as chiles, cumin, garlic, paprika or other variations. In today’s world, Chorizo provides alternative options such as Chicken beef, turkey and vegan options. Eggplant Bolognese with Chorizo uses a Beef variation that still stands up to the flavors of traditional Chorizo without the Pork usage. Chorizo used in this recipe can be substituted based off your preference.
What is an Eggplant Bolognese
Bolognese, a classic Italian sauce made with a protein such as Pork or Beef. It incorporates different types of vegetables such as Tomatoes, Onions, Carrots amongst others and slow cooked to perfection. While this recipe doesn’t follow the classic version, it still mimics the richness of it. Eggplant Bolognese with Chorizo provides a perfect Bolognese served over pasta and can be prepared in no time. This is my recipe and has lots of potential to be changed to make it yours.
Eggplant Bolognese with Chorizo
Equipment
- Large Bowl
- Cutting Board
- Knife
- Deep Pan with Lid
- Pot
Ingredients
Protein
- 9 oz Ground Chorizo
Produce
- 2 Green Bell Peppers Diced
- 1 Yellow Onion Diced
- 2 Large Eggplants Peeled and Cubed
- 1 tbsp Minced Garlic
Pantry
- 28 oz Tomato Sauce May substitute for crushed tomatoes.
- 1/4 Sugar
Dairy
- 15 oz Ricotta Cheese
- 8 oz Shredded Mozzarella Cheese
- Parmesan Cheese Shaved or Grated
Seasonings
- 2 tbsp Garlic Herb Seasonings No Salt.
- 1 tsp Onion Powder
- 1 tbsp Adobo
- 1/2 tsp Black Pepper
- 2 Packets Sazon Seasoning
- Salt
Oil
- Olive Oil
- 1 package Linguine or Pasta of your choice
Instructions
Eggplant Preparation
- Place Eggplant, Peppers, Onion, Seasonings and a generous amount of Olive Oil into a large bowl. Using a large spoon, stir mixture being sure Eggplant is well coated.
Pasta
- Prepare your Pasta accordingly to directions on package.
Eggplant Bolognese
- Heat pan on medium/high and adding a drizzle of Olive Oil.
- Add ground Chorizo to pan and begin to sauté for 3-4 minutes.
- Add Eggplant mixture to pan and begin cooking process being sure to periodically stir until vegetables soften and becomes fragrant. Cooking time will vary on how much Eggplant is being used.
- Once Eggplant mixture has soften, add Tomato Sauce, Sugar and minced Garlic and stir to incorparate.
- Lower cooking temperature to Medium and cover. Let it simmer for 10 minutes. At this point, taste to see if additional seasonings are needed.
- Prepare your Ricotta by adding a generous pinch of Salt & Pepper and Garlic Herb Seasoning and stir.
- Remove lid and add dollops of Ricotta on top of Eggplant Mixture.
- Spread Shredded Mozzarella over the top of Eggplant & Ricotta Mixture.
- Cover with lid and continue to simmer for additional 5-7 minutes or until Cheese is completely melted.
- Serve Eggplant Bolognese over prepared Pasta and enjoy!
