Traditional Bolognese sauce is a meat based tomato sauce served over pasta. I took the idea of this sauce but made it vegetarian using a sautéed mixture of eggplant, crushed chickpeas and tomatoes and served it over zucchini noodles that you can find in supermarkets or spiralize at home. It’s meaty tasting and is definitely healthier for your body
1 cup canned, drained and rinsed chickpeas
2 tsp vegetable oil
2 tsp crushed garlic
1 cup chopped onion
2 cups diced eggplant
1 (14 oz) can crushed tomatoes
1tsp dried basil
½ tsp dried oregano
1/8th tsp salt and pepper
12 oz zucchini noodles
¼ cup grated parmesan cheese
2 tbsp fresh chopped basil
1. In small or large food processor pulse chickpeas until finely chopped. Or do with sharp knife.
2. In large skillet add oil, garlic and onion and saute for 5 minutes. Add eggplant and saute another 8 minutes, until eggplant is tender.
3. Add tomatoes, basil, oregano, salt and pepper and chopped chickpeas. Cover and simmer on low heat for 5 minutes until slightly thickened. If too thick add a little water. Add all parmesan cheese but 1 tbsp parmesan.
4. In boiling water cook noodles for 1 minute, drain place on serving platter and top with sauce. Garnish with remaining 1 tbsp grated parmesan and basil.
Nutritional Analysis Per Serving
Serving – 283g
Saturated Fat 1.1g
Nutrition Watch: This vegetarian Bolognese sauce reduces the calories and saturated fat considerably from the beef and pork version. Perfect for Meatless Mondays! You cut the carbs considerably by using vegetable noodles rather than pasta.