Roast Eggplant and Kale Bolognese

Name: Roast Eggplant and Kale Bolognese
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Cuisine: European, Italian, Mediterranean
Ingredients: 1 medium to large eggplant; 1 brown onion; 1 red capsicum; 5 large kale (leaves (I typically use dark curly kale)); 1 cup frozen peas (- OPTIONAL); 200 grams veal mince (*); 300 grams pork mince (* - you can just use 500 grams of pork mince to make things easier!); 500 mL tomato passata; 2 tbsp balsamic vinegar; 2 tsp dried Italian herb mix; 2 tsp dried garlic (granules/flakes); 1 tsp smoked paprika; salt and pepper (to season); extra virgin olive oil (for cooking); pasta (of choice, to serve)

Instructions

Prep:25minCook:25min

Roast Eggplant and Kale Bolognese is the perfect sauce for a hearty, healthy meal that's easy to prepare and freezes well too. Gluten free and dairy free.

Updated at: Thu, 21 Nov 2024 14:03:27 GMT