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Eggplant Bolognese with Courgette Spaghetti

By Team No.17 | In Recipe of the month | on July 15, 2015


  • 1 1/2 lbs. eggplant, diced
  • 1/2 lb. ground beef
  • 5 tbsp extra virgin olive oil
  • Salt and freshly ground pepper
  • 1 large yellow onion, chopped
  • 3 cloves garlic, minced
  • 2 bay leaves
  • 4 sprigs thyme
  • 1 tbsp tomato paste
  • 1/2 cup red wine
  • 1 28-oz. can whole peeled plum tomatoes
  • 6 leaves fresh basil, chiffonade
  • 5 courgettes

egg plant courgette


1. Heat the olive oil in a large pan. Add in the onion and beef and sprinkle with salt and pepper. Cook for 8-10 mins until meat is browned. Stir in the eggplant, garlic, bay leaves, and thyme and sauté for an additional 15 minutes.

2. Cut lengthwise slices from courgette using a vegetable peeler (spiralizer if you have one), stopping when the seeds are reached. Turn courgette over and continue ‘peeling’ until all the courgette is in long strips; discard seeds. Slice the courgette into thinner strips resembling spaghetti.

3. Once eggplant is tender, stir in the tomato paste. Add wine. Stir in the tomatoes and slightly crush with a spoon. Bring the mixture to a boil, then reduce the heat and simmer for 10 minutes, stirring occasionally.

4. Heat olive oil in a skillet over medium heat; cook and stir courgette in the hot oil for 1 minute. Add water and cook until courgette is softened, 5 to 7 minutes. Season with salt and pepper.

5. Serve the meaty sauce over your paleo “courgette” and enjoy.

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