As you might guess from the frequency of our eating it, we both really enjoyed this dish. It is a satisfying match for cooler, darker evenings, and a delicious use for aubergine. The meal is not very high in protein, but it does provide a great hit of vegetables. Mr Bite has added cheese to his servings, and you could also increase the protein content with a scattering of pine nuts or slivered almonds.
The use of red wine vinegar brings out the sweetness of the vegetables, allowing for a high taste sauce from relatively few ingredients. Whilst we have enjoyed the vegetable mix with spaghetti, it could also be used to top other pasta varieties - or even mixed with rice or quinoa for a different kind of dish. The 'bolognese' component is tasty enough to fit in with a variety of other ingredients.
Aubergine and pepper spaghetti 'bolognese'
A satisfying and warming pasta dish for 4
Author: Bite-Sized Thoughts
Small drizzle olive oil
3 cloves garlic, crushed or finely chopped
1 large onion, diced
1/8 cup + 1/4 cup red wine vinegar, divided
2 large aubergine (eggplant), diced
2 large peppers, diced
2 large carrots, diced
1/2 cup tomato paste
2 tsp dried oregano
1/2 tsp salt, or to taste
Spaghetti for four people
Black pepper, to serve
Grated cheese and/or nuts, optional, to serve
Heat the oil in a non-stick pan and add the garlic and onion. Saute on medium-high heat for several minutes. Add 1/8 cup of red wine vinegar and the diced aubergine, pepper and carrots. Leave over medium-high heat for an additional few minutes, stirring regularly.
Add the additional 1/4 cup red wine vinegar, tomato paste, oregano and salt and reduce heat to low. Allow to simmer for 20 to 30 minutes, stirring occasionally.
When the vegetable bolognese is ready, cook the spaghetti and then stir the sauce through the pasta to serve.
What is your favourite way to use aubergine (eggplant)? I don't have a huge repertoire of dishes that use it, but I think this is my new favourite!