Eggplant Bolognese
Eggplant Bolognese
Cooking Light, OCTOBER 2010
Um….so….I made this but haven’t really “eaten” it yet. It made a large batch of sauce (I’m sure I added more eggplant than it called for) so I put half of it in the freezer. The next day, I ate it as like a bruschetta type topping for some bread I had. It’s good…really good. I like the meatiness of the eggplant with all that meat in the sauce. It was filling, but not heavy. Since I didn’t eat the rest, I put it in the freezer, too. I’ll probably pull it out sometime in the winter for a light, hearty meal.
