Delicious plant-based bolognese that uses aubergine (or eggplant if you’re American) as the ‘mince’.
A healthy recipe that is packed full of veggies and perfect for any night of the week.
- 2 x aubergines
- 1 x Onion
- 1 x Carrot
- 1x Celery stalk
- 1 tsp dried parsley
- 1 x Bay leaf
- 2 x Garlic cloves
- 10 x Baby plum tomatoes
- 1 x 400g can chopped tomatoes
- 250ml Vegetable stock
- 1 x Tbsp Tomato puree
- 10 x Sundried tomatoes (use the ones that have been soaked in oil).
*Serve with a pasta of your choice.
For the directions just click HERE to watch our video demo.