Free Apricot Nectar with $99+ Purchase!** Use code GWPAPRICOT at checkout (click for details) | Two Brands, One Shopping Cart! Free Shipping on Orders Over $99* Continental US Only.

Penne with Eggplant Bolognese

Ingredients

  • 1 large eggplant, cubed
  • ½ medium onion
  • 1 tablespoon capers
  • 3 tablespoons Bionaturae Extra Virgin Olive
  • 1 tablespoon parsley, minced
  • 28 oz. Bionaturae Crushed Tomatoes
  • 1 lb. Bionaturae Penne of choice
Three-quarter view of Bionaturae Penne Rigate box, organic durum semolina, showcasing front window of penne pasta on white background

Organic Durum Semolina Penne Rigate

$3.99
Regular price
Front view of 25 oz Bionaturae organic extra virgin olive oil bottle with green label and organic seal on white background

Organic Extra Virgin Olive Oil, 25 oz.

$27.99
Regular price
Three-quarter view of Bionaturae Penne Rigate box, organic durum semolina, showcasing front window of penne pasta on white background

Organic Durum Semolina Penne Rigate

$3.99
Regular price

Looking for a flavorful vegan bolognese? We love this sauce made with fresh eggplant and capers for a light but also filling meal. We used our Bionaturae Whole Wheat Penne, but any of your favorite short Bionaturae pasta shapes will work perfectly.

Instructions

  1. Add eggplant, onion, and capers to the bowl of a food processor and pulse to a coarse chop.
  2. In a large skillet, add oil, parsley, and vegetables. Cover and cook on low heat for 5 minutes. Add tomatoes and salt to taste. Cook uncovered, on medium heat, for 15 minutes until the sauce thickens.
  3. Cook pasta according to packaging instructions. Drain pasta and toss with sauce. Serve warm.

Share:

Penne with Eggplant Bolognese