Vegetarian and vegan eggplant Bolognese

Ingredients for 6 servings:

• 1 kg eggplant(s)
• 2 carrots
• 2 onions
• 2 red bell peppers
• salt and pepper
• oregano
• oil
• 1 garlic clove(s)
• 500 g tomatoes

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

also suitable for preserving!

Peel the onions, garlic, carrots, and eggplant, and grate the carrots. Finely dice the onions, peppers, eggplant, and tomatoes. Preheat the oven to 180°C (gas mark 2–3; fan oven 160°C). Brown all the vegetables one after the other in a pan with oil. Then transfer everything to a sufficiently large casserole dish, season with salt, pepper, and oregano. Cover and simmer in the oven for 15–20 minutes, season to taste, and serve. The sauce can be poured into jars. Important: only fill to 4 cm below the rim. Seal the jars and place them in a preserving pan so they are not touching. Simmer at 90°C for 25–30 minutes. Then all you need to do is reach into the pantry, and you’ve got a great meal in no time. It tastes especially good with white bread or pasta.