Smooth, creamy, roasty, delicious eggplant dip perfect for any party, snack, or sando.
This can easily fly solo as a vegetarian main course, or be served as a hearty side to a simple sausage or chicken breast.
Sweet chunks of red bell pepper meet with tart pieces of eggplant and meld together in the spices for a fantastic stew that is rich in vitamin c and fiber. The chewy little raisins reconstitute in the sauce and add yet another level of texture.
None of these ingredients are set in stone. There’s no limit to the flavor combinations you can make.
In a side-by-side, there is no comparison with traditional meaty bolognese; they are simply two different beasts. But to take this dish for what it is, it’s great in its own right.
I began with a saute of celery, onion, and shallot and added to that mushrooms, summer squash, zucchini, eggplant, baby spinach, fresh basil, and assorted dried herbs. Then I tossed in some cooked quinoa and shaved over a bit of Pecorino Romano.
Another classic combo – eggplant, tomatoes, and basil.