Sicilian Eggplant Bolognese

Sicilian Eggplant Bolognese

Every Australian family appreciates a good Bolognese! We’ve got two methods for this recipe: one using normal utensils and the other using a thermomix:

100 grams raw almonds
4 garlic cloves
1 brown onion (quartered)
550 grams eggplant (cut into 3-4 cm pieces)
400 grams diced tomatoes
30 grams tomato paste
30 grams vegetable stock paste
150 grams red wine (or use water)
100 grams tomato passata
2 tsp dried oregano
1/2 tsp ground cinnamon
1 packet of pasta (spaghetti, linguine etc)
Fresh parsley and/or basil to serve
Parmesan cheese to serve

1. Finely chop almonds and set aside in a small bowl.
2. Place a pot on a medium simmer and add finely chopped garlic and onion.
3. Then, add in 350 grams of eggplant (keeping 200 grams aside for later.)
4. Next, stir in tin tomatoes, tomato paste and tomato passata.
5. Then, add vegetable stock, red wine, oregano, chilli flakes and cinnamon.
6. Simmer for just over an hour (making sure the mixture is gently bubbling) until aromatic. Make sure to stir occasionally.
7. Add in remaining eggplant and chopped almonds and cook for another 10-15 minutes or until the eggplant is cooked through.
8. While this is cooking, prepare your pasta of choice.
9. Pour your bolognese on top of your pasta and serve with cheese and parsley or basil!

Thermomix Method:
1. Add almonds to your Thermomix bowl. Chop for 3 seconds on speed 9.
2. Pour contents into a separate bowl and keep aside.
3. Without washing the bowl, add garlic and onion. Chop for 5 seconds on speed 5. Scrape down the sides and pour out into a separate bowl.
3. Without washing the bowl, put Thermomix Blade Cover into place. Pop the onion and garlic back in the Thermomix bowl and add 350 grams of the eggplant (keep aside 200g for later).
4. Add the tin tomatoes, tomato paste, vegetable stock, red wine, tomato passata, oregano, chilli flakes and cinnamon. Place a simmering basket on top of the lid (instead of MC). Cook for 1 hour at 98 degrees, on reverse Speed 1.
4. Add remaining eggplant and chopped almonds. Cook for a further 20 minutes at 98 degrees on reverse, Speed 1 (simmering basket on top)
5. While this is cooking, prepare and cook your choice of pasta to serve with the eggplant Bolognese.
6. Pour the contents on top of pasta.
7. Optional: serve with your choice of cheese & parsley.

Tip: The Blade Cover stops the eggplant from being mushy and cooks the sauce perfectly in the first hour.

About our amazing cooks:
This Bolognese recipe is from Matt and Cale who live in Perth, also known as @thermodudes on instagram. Matt’s Nonna is from Sicily, so Mediterranean food is a staple in their home!

For more mouth watering garlic recipes visit Cale & Matt’s website.
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