Vegetarian Eggplant Bolognese
1 Eggplant, diced into ½ inch cubes
Pukara Estate Oak Smoked Salt Flakes
1 tablespoon Pukara Estate Garlic EVOO
1/4 cup Pukara Estate Basil EVOO
Salt & pepper to taste
5 cloves garlic, minced
1/2 teaspoon chili flakes
1/4 teaspoon dried oregano
2 x 400g cans crushed tomatoes
1 cup vegetable stock
350g of wholemeal spaghetti
1/2 cup pitted Pukara Estate Kalamata olives, chopped
Preheat the oven to 200˚C.
In a large bowl, toss the diced eggplant with a generous sprinkle of Pukara Estate Oak Smoked Salt Flakes. Let the eggplant sit for 10 minutes to release some of its water. Pour the salted eggplant into a colander and rinse with fresh water. Dry the eggplant pieces as thoroughly as you can with a kitchen towel.
Toss the eggplant with 1 tablespoon of Pukara Estate Garlic EVOO and the salt and pepper. Spread the eggplant out into a single layer on an oven tray lined with baking paper.
Bake for about 20 minutes or until the eggplant is tender and has browned slightly. Set aside.
In a large, deep skillet or pan, heat ¼ cup Pukara Estate Basil EVOO over medium heat. Add the garlic, stir, and sauté for about a minute. Add the chili flakes and oregano, and stir. Add the tomatoes and vegetable stock to the skillet, and stir to combine. Bring to a boil, lower the heat and simmer the sauce for 30 minutes.
Meanwhile, cook the pasta per package directions. Drain and set aside.
Add the baked eggplant and chopped olives to the sauce, and stir to distribute. Carefully toss the cooked pasta in the sauce. Season with salt and pepper. Serve the pasta hot.