Try this Pasta with Eggplant Ragù, a flavorful Italian vegetarian dish.

Pasta con ragù di melanzane

Pasta with Eggplant Ragù is a rich and inviting vegetarian Italian recipe that highlights eggplant, a classic summer vegetable. Similar to traditional Bolognese ragù, this sauce includes a base of celery, carrot, and onion, with added soy sauce for a deeper flavor.

The eggplants are blended raw to mimic the texture of ground meat, creating a hearty and aromatic sauce. Rigatoni pairs perfectly with this creamy eggplant pasta, which is surprisingly easy to prepare.

Try our Pasta with Eggplant Ragù and explore other delicious vegetarian variations:

• Pasta with Eggplant Cream and Cherry Tomatoes
• Spaghetti with Eggplant and Zucchini Sauce
• Mezzi Rigatoni with Eggplant Cream, Roasted Cherry Tomatoes, and Burrata

Ingredients

• 400g Rigatoni
• 2 large eggplants
• 1 onion
• 1 carrot
• 1 celery stalk
• 400g tomato sauce
• 2 tbsp soy sauce
• Olive oil, as needed
• Salt and pepper, to taste
• Fresh basil, for garnish

Instructions

1. Chop the eggplants and blend them raw until they reach a ground meat-like consistency.
2. In a pan, heat olive oil and sauté chopped onion, carrot, and celery until soft.
3. Add the blended eggplant to the pan and cook for a few minutes.
4. Pour in the tomato sauce and soy sauce, stirring well.
5. Simmer the sauce for about 20 minutes, seasoning with salt and pepper.
6. Cook the rigatoni according to package instructions. Drain and combine with the eggplant ragù.
7. Serve hot, garnished with fresh basil.

Total Time: 40 min

Cuisine: Italian