Moussaka Style Bolognese with Roasted Eggplant

Yield: 4 Servings
Total Time: 0 Minutes


  • 2 Cup Medium Diced Yellow Onion
  • 1 Cup Medium Diced Parsnip
  • 1 Cup Medium Diced Celery Root
  • 2 TBL Minced Fresh Oregano
  • Salt and Pepper as Needed/To taste
  • 24 oz Tomato Passata (Tomato Puree)
  • 1 LB Mild Pork Sausage
  • 1 tsp Ground Cinnamon
  • 2 each Japanese Eggplant (or desired eggplant)
  • 1 Cup Medium Diced Carrot
  • 2 TBL Mince Garlic
  • Pinch of Fresh Thyme
  • ½ Cup White Wine
  • 2 Cups Vegetable Stock (plus extra if needed)
  • 1 LB Ground Beef
  • ½ tsp Dry Ground Ginger
  • 2 tsp Syrian Spice*
  • Extra Virgin Olive Oil as needed


This recipe for the sauce will be completed in two steps; first cook the vegetable mire poix, then remove, add the meat portion & cook, then add vegetable back and cook to combine/marry flavors.

  1. Place a medium sized sauce pot on medium heat. Once hot, drizzle in a few ounces of olive oil. Add Celery Root, Onion, Carrot, and Parsnip. Sauté over medium heat for a few minutes until the vegetable begin to caramelize a bit. Add 1 TBL garlic, thyme, and 1 TBL oregano and some salt & pepper. Allow aromatics to become fragrant after a minute or two, then deglaze with white wine. Once wine has evaporated, remove vegetables from pot and set aside.
  2. Using the same pot, place back over medium heat and add another couple ounces of olive oil. Once hot, carefully add beef and pork to pan. Crumble and brown the meat until fully cooked, approx. 5-7 minutes. Once meat is cooked through, add the other cup of onion & the other TBL of garlic, along with the dry spices & last TBL of oregano. Again, let these elements cook out and become aromatic, cook for 2-3 minutes.
  3. Once meat mixture has fragrancy, deglaze with 2 cups vegetable stock, and then add the Tomato passata. Mix well and let the mixture begin to simmer. If needed turn flame down to add vegetable mixture back low, and then to meat. Allow sauce to cook down to desired thickness/consistency. Check sauce for seasoning and enjoy!
  4. Serve ladled over pieces of roasted eggplant and garnish as desired! Bon Appetit!

Chef Notes:

What is moussaka? Moussaka is a Greek style lasagna of sorts, usually made with Eggplant in lieu of pasta. The sauce is like a typical Tomato Bolognese, but with the inclusion of warm baking spices.

Speaking of baking spices, what is Syrian Spice? Syrian Spice can differ where purchased, but usually is some combination of black pepper, allspice, paprika, sumac, cinnamon, nutmeg, coriander, cumin, and cardamom. Baking spices pair very well with Artemis!

I like to make this dish a bit lighter and easier by pan searing then oven roasting some eggplant, then serving the Moussaka Bolo over the top, and then garnish with some Mozzarella cheese, toasted pine nuts & parsley or chive (PICUTRED). Feel free to serve with pasta as well though!