Eggplant Bolognese

by Kam


Many days I just don’t have much time to cook lunch and in between work, household duties and picking up Miss T from preschool I need something quick. This recipe for eggplant Bolognese is easy and quick to make and tastes incredibly yummy. I like to make it with brown rice pasta for a gluten-free dish, but it would taste great with any other pasta as well. Just try it and let me know your favourite. 🙂


Eggplant Bolognese

Servings 4


  • 1 eggplant, cubed
  • 1 red bell pepper, cubed
  • 2 carrots, sliced
  • 1 large onion, finely chopped
  • 1 large garlic clove, minced
  • 2 large tomatoes, cubed
  • 3 tsp ground coriander
  • 1/2 tsp paprika powder
  • 1 tsp Herbs de Provence
  • 3 tbsp tomato paste
  • 300 ml water
  • 250 ml coconut milk
  • 2 tbsp olive oil
  • Salt and black pepper
  • freshly chopped parsley for garnishing


  1. Place eggplant, bell pepper and carrots in a food processor and pulse until you are left with only very small pieces.
  2. In a large pan heat olive oil and add onions and garlic. Fry until translucent. Add the vegetable mixture and tomatoes and fry for about 5 minutes. Add water, spices and tomato paste. Cover and let simmer for about 10 minutes on medium heat. Add coconut milk and simmer for 2-3 minutes.
  3. Serve with your favourite pasta.



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