Eggplant Bolognese


  • ¼ cup olive oil, divided
  • 3 links pork sausage, casings removed
  • ½ pound ground beef
  • 2 pounds eggplant, peeled and chopped
  • 1 small yellow onion, chopped
  • 3 cloves garlic, minced
  • 1 ½ teaspoons sea salt
  • ¾ teaspoon freshly ground black pepper
  • 1 (8 ounce) package sliced fresh mushrooms
  • 1 (28 ounce) can crushed tomatoes
  • 1 (12 ounce) can petite diced tomatoes
  • 1 teaspoon dried parsley
  • 1 teaspoon dried oregano
  • 1 ½ teaspoons dried basil
  • Directions

  • 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.

  • Cook's Note:

    You can make this meatless by omitting the meat and add peppers and zucchini to make this extra hearty. You can also substitute ground pork for the sausage.

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