Monday, July 8, 2013

Turkey Eggplant Bolognese

We got a huge eggplant in our CSA pick up and when I found this recipe on Pinterest I thought it would be perfect to utilize the eggplant along with a lot of our other CSA veggies.

yield: 8 hearty servings

8 tbs olive oil
1 large eggplant, peeled and cut into 1/2-inch pieces
1 medium onion, finely chopped
1 head of broccoli, chopped
1 zucchini, quartered lengthwise, sliced 1/4-inch-thick crosswise
2 cloves garlic, minced
Coarse salt and ground pepper
1 lb ground turkey
1 can (28 oz) crushed tomatoes
1 tbs fresh sage, chopped
1 tbs fresh purple basil, chopped
1 pound pasta

  1. In a Dutch oven or large (5-quart) saucepan with a lid, heat 6 tablespoons oil over medium-high.
  2. Add eggplant; cook, stirring occasionally, until softened, 6 to 8 minutes.
  3. Transfer eggplant to a bowl; set aside.
  4. Add remaining 2 tablespoons oil to pan; reduce heat to medium. 
  5. Add onion, broccoli, zucchini, and garlic. 
  6. Season with salt and pepper; cook, stirring occasionally, until vegetables have softened, 7 to 10 minutes.
  7. Add turkey; cook, stirring and breaking up meat with a spoon, until no longer pink, 5 minutes.
  8. Bring a large pot of salted water to a boil.
  9. Meanwhile, add tomatoes, sage, basil, and eggplant to turkey-vegetable mixture; season with salt and pepper.
  10. Simmer, stirring occasionally, until sauce is thick and eggplant is tender, about 35 minutes.
  11. Meanwhile, cook pasta until al dente, according to package instructions
  12.  Serve pasta topped with sauce.
  13. Enjoy!

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