Name: Eggplant and Spinach Bolognese with Pasta
Yield: Makes 6 Servings
Cuisine: Italian
Ingredients: 6 tablespoons raw or lightly toasted pine nuts (see tip; optional); Tabasco or Mild Hot Sauce (optional); Freshly ground black pepper; 4 cups chopped baby spinach, lightly packed; 1 teaspoon crushed red pepper flakes (optional); ¼ teaspoon sea salt, plus more as needed; 4 cups no-salt-added tomato purée; 2 teaspoons dried oregano; ½ teaspoon cayenne (optional); 1 eggplant (about 1 pound), well peeled and cut into ½-inch cubes; 2 teaspoons dried basil; 1 tablespoon garlic-infused olive oil; 1 tablespoon low-FODMAP vegan butter or extra-virgin olive oil (optional); 12 ounces gluten-free pasta (any shape); 1 tablespoon extra-virgin olive oil

Preparation info

Makes
6
Servings

Difficulty
Easy

Appears in

Low-FODMAP and Vegan

By Jo Stepaniak

Published 2016

About

This hearty dish comes together in under twenty minutes but tastes like it was simmering all day. The sauce is rich, thick, and spicy, and brimming with chunks of meaty eggplant. For the best results, be sure to peel the eggplant thoroughly.

Ingredients

12 ounces gluten-free pasta (any shape)
1 tablespoon low-FODMAP vegan butter or extra-virgin olive oil (optional)

Method

Cook the pasta in a large pot of boiling water according to the package directions. Drain, return to the pot or transfer to a large bowl, toss with the optional butter until it is melted and evenly distributed (this will help keep the pasta from sticking together), and cover to keep warm.

While the pasta is cooking, make the sauce. Put the extra-virgin olive oil and garlic-infused oil i

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Eggplant and Spinach Bolognese with Pasta

Ingredients

Method

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