Eggplant Bolognese with polenta dumplings

Submitted by Bernadette Mauro

Eggplant Bolognese with polenta dumplings

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Serving: 6
Cook Time 6 hours
Total Time 6 hours


  • 2 eggplants, diced
  • 2 carrots, diced
  • 2 onions, diced
  • 2 tins chopped tomatoes
  • Garlic powder, to taste
  • Onion powder, to taste
  • 1-2tblsp stock powder (vege, chicken or beef)
  • 1 1/2 cups polenta
  • 1/2 cup self raising flour
  • 1 1/4 cups milk
  • Grated cheese


  • Place eggplant, carrot, onion, tin tomatoes, garlic powder, onion powder and stock powder in slow cooker along with 1/2 cup of water and mix well. Cook on high for 4-6 hours.
  • In a bowl mix flour and polenta, make a well in the centre and add milk. Stir until combined.
  • Add heaped spoonfuls of polenta mix on to eggplant bolognese.
  • Sprinkle with a good amount of grated cheese and cook for a further hour.

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