Brinjal Bolognese

Brinjal Bolognese

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  • 4
  • Easy
  • Health conscious Meat-free
  • 10 minutes
  • 35 minutes
  • Raats Original Chenin Blanc

Spread Woolies’ olive stir-through sauce on toast, top with mozzarella and grill until melted.


  • 4 T olive oil
  • 3 brinjals, cubed
  • 1 x 212 ml jar Woolworths olive stir-through pasta sauce
  • sea salt and freshly ground black pepper, to taste
  • 50 g breadcrumbs
  • 5 g parsley
  • 200 g polenta
  • 2 T cream
  • 3 T butter
  • For the salad:
  • 15 g basil
  • 2 green apples, cut into matchsticks
  • 1 bulb celeriac, cut into matchsticks
  • 2 T lemon juice
  • 2 T olive oil
  • sea salt and freshly ground black pepper, to taste

Cooking Instructions

1. Heat the olive oil in a large, heavy-based saucepan over a high heat. Fry the brinjals in batches until golden.

2. Add the pasta sauce, season and cook for 10 minutes over a medium heat.

3. Meanwhile, prepare the polenta according to package instructions. Add the cream and butter at the end of the cooking time.

4. Season and stir until combined. Toss the salad ingredients together and season. Serve the brinjals with the polenta and the salad.

Find more vegetarian recipes here. 

Photograph: Dirk Pieters
Production: Abigail Donnelly
Food assistant: Bianca Strydom

Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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