Eggplant Bolognese
Italian recipes are my favorite especially when eggplant is included. This is a hearty bolognese and a paleo recipe that is prepared in one pot! You can add any of your favorite vegetables such as peppers or zucchini. You serve over spaghetti squash, zucchini noodles, or your favorite pasta! Enjoy!
- Preparation:
- Cooking:
- Total:
- Serves: 6 persons
Ingredients
- ¼cup olive oil, divided
- 3links pork sausage, casings removed
- ½pound ground beef
- 2pounds eggplant, peeled and chopped
- 1small yellow onion, chopped
- 3cloves garlic, minced
- 1½ teaspoons sea salt
- ¾teaspoon freshly ground black pepper
- 1(8 ounce) package sliced fresh mushrooms
- 1(28 ounce) can crushed tomatoes
- 1(12 ounce) can petite diced tomatoes
- 1teaspoon dried parsley
- 1teaspoon dried oregano
- 1½ teaspoons dried basil
Instructions
Step 1
Heat 2 tablespoons olive oil in a large Dutch oven over medium heat; cook pork sausage, breaking it onto smaller pieces with a wooden spoon, until browned, about 5 minutes. Add ground beef; cook and stir until beef is browned and crumbly, about 5 minutes. Drain excess fat.Step 2
Pour remaining olive oil over sausage mixture; add eggplant, onion, garlic, salt, and black pepper. Cook and stir until lightly browned, about 10 minutes. Add mushrooms and continuing cooking until tender, about 5 minutes.Step 3
Mix crushed tomatoes, diced tomatoes, parsley, oregano, and basil into sausage mixture; bring to a boil. Cover Dutch oven, reduce heat to medium-low, and simmer for 30 minutes.