• Eggplant Bolognese

    eggplant bog

    One for the bolognese lovers. Awesome as is or serve over a small amount of wholemeal pasta


    • 4 tablespoons coconut oil
    • 2 medium sized eggplants, peeled and cubed
    • 1 red capsicum, diced
    • 1 red onion, sliced
    • 1/2 to 1 tin diced tomatoes
    • 1 kg premium grade beef mince
    • 1 teaspoon sea salt
    • 2 tablespoons balsamic vinegar
    • 3 cloves garlic, minced
    • 1/2 cup tomato paste
    • 1 tablespoon dried oregano
    • pepper to taste


    1. In a large frypan heat 2 tablespoons of coconut butter over a medium heat. Add eggplant and sauté until tender
    2. Remove from pan and set aside
    3. Add remaining coconut butter to the pan and sauté onions and capsicum until tender. Remove from pan and set aside with eggplant
    4. Add mince to the pan and brown. Add 1 teaspoon of sea salt and stir
    5. Add vinegar and garlic and bring to a simmer. Stir occasionally until aromatic
    6. Add the eggplant, onion and peppers back into the pan. Pour in tomato paste, diced tomatoes, oregano and pepper to taste. Bring back to a simmer for  5 – 10 minutes
    7. Serve as is or over some wholemeal pasta