Eggplant "Bolognese"

60 4 servings, 1-1/2 cups (375 mL) each
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4 servings, 1-1/2 cups (375 mL) each

This vegetarian pasta sauce is so wonderfully flavourful, you won't miss the beef!

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What You Need

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Make It

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  • Heat 1-1/2 tsp. oil in large skillet on medium-high heat. Add eggplant, onions and garlic; cook 6 to 8 min. or until onions are crisp-tender, stirring occasionally. Transfer to bowl; cover to keep warm.
  • Heat remaining oil in same skillet on medium heat. Add peppers and zucchini; cook and stir 7 to 8 min. or until crisp-tender. Add tomatoes, oregano and eggplant mixture; mix well. Bring to boil; simmer on medium-low heat 20 min. or until sauce is thickened and eggplant is tender, stirring occasionally.
  • Meanwhile, cook pasta as directed on package, omitting salt.
  • Stir dressing into tomato sauce. Drain pasta. Serve topped with tomato sauce and cheese.

Serving Suggestion

Serve with a crisp mixed green salad tossed with your favourite Kraft Dressing.


  • 4 servings, 1-1/2 cups (375 mL) each

Nutritional Information

Serving Size 4 servings, 1-1/2 cups (375 mL) each
Calories 390
% Daily Value
Total fat 9g
Saturated fat 2g
Cholesterol 5mg
Sodium 260mg
Carbohydrate 68g
Dietary fibre 13g
Sugars 16g
Protein 13g
Vitamin A 25 %DV
Vitamin C 150 %DV
Calcium 15 %DV
Iron 35 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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