Eggplant Ragout Pasta

By the GetYourMacros team · 10 September 2026

A hearty pasta dish featuring a savory, slow-cooked eggplant ragu that mimics the texture of meat.

• Time 25 min
• Course First course
• Diet Vegan
• Cuisine Italian
• Allergens gluten, soy

Ingredients (1 serving)

• 60 g Pasta
• 25 g Textured soy protein
• 200 g Eggplant
• 150 g Tomato passata
• 40 g Carrots
• 30 g Celery
• 30 g Onion
• 5 ml Extra virgin olive oil
• 50 ml Liquid vegetable broth

Quantities are for one serving: multiply by the number of people. Calories and macros are computed on the app's food database, ingredient by ingredient.

Method

1. Rehydrate the textured soy protein in hot vegetable broth for 10 minutes, then drain and squeeze well.
2. Finely dice the eggplant, carrot, celery, and onion into very small pieces to mimic a meat ragu texture.
3. Sauté the onion, carrot, and celery in a non-stick pan with a drizzle of oil and a splash of water for 5 minutes.
4. Add the eggplant and soy protein, browning them over medium heat until the eggplant softens.
5. Pour in the tomato passata, season with salt and pepper, and simmer on low heat for 15 minutes.
6. Meanwhile, boil the pasta in salted water until al dente.
7. Drain the pasta and toss it directly into the eggplant sauce, adding a tablespoon of cooking water if needed.
8. Serve hot with a sprinkle of fresh herbs if desired.

Tips

• Finely chopping the eggplant is the secret to achieving a consistency similar to traditional Bolognese.
• You can store the ragu in the fridge for up to 3 days; it tastes even better the next day.

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