Vegan Eggplant-Mushroom Bolognese

Serves 6



  1. Add the eggplant, mushrooms, onion, and garlic to the bowl of a food processor and pulse to a coarse chop.
  2. In a large skillet, add the oil, parsley, and vegetables. Cover and cook on low heat for 5 minutes.
  3. Add the tomatoes, salt, oregano, thyme, basil, and pepper. Cook covered, on medium heat, for 20 minutes until the sauce thickens.
  4. Cook the pasta according to the package instructions.
  5. Toss the pasta with the sauce and serve.