veggie bolognese

ingredients

1 eggplant (medium)

1 carrot (medium)

2 onion (medium)

1 celery stick

2 canned tomato (diced)

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1 tbsp brown sugar (unrefined)

1 tbsp balsamico vinegar

1 tbsp light soy sauce

1 tbsp dark soy sauce

250ml veggie stock (preferably organic, low sodium, vegan)

salt & pepper to taste

olive oil for pan-frying

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100ml bechamel sauce

method

  1. finely cut onions and carrots (with knife)

  2. finely slice eggplant & celery (with slice cutter)

  3. sauté onions to translucent

  4. add carrots

  5. add brown sugar & balsamico vinegar

  6. add eggplant and celery

  7. add light and dark soy sauce

  8. add veggie stock

  9. add canned tomato

  10. let simmer over low hear for 2 hrs

  11. add water if sauce gets too think

  12. add bechamel sauce and let boil for another 5 minutes.