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Eggplant Bolognese
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Prep Time:
15 minutes
Cook Time:
60 minutes
Total Time:
75 minutes
Savory Eggplant Bolognese with a mix of pork and beef, perfect on pasta or zoodles.
Ingredients:
  • 0.25 cup olive oil, divided
  • 3 links pork sausage, casings removed
  • 0.5 pound ground beef
  • 2 pounds eggplant, peeled and chopped
  • 1 small yellow onion, chopped
  • 1.5 teaspoons sea salt
  • 0.75 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
  • 1.5 teaspoons dried basil
Instructions:
  • In a large Dutch oven over medium heat, warm 2 tablespoons of olive oil. Cook the pork sausage, breaking it into smaller pieces with a wooden spoon, until browned for about 5 minutes. Add the ground beef and cook while stirring until the beef is browned and crumbly for about 5 minutes. Remember to drain any excess fat before proceeding.
  • Drizzle the rest of the olive oil over the sausage mixture, then add eggplant, onion, garlic, salt, and black pepper. Sauté until lightly browned for approximately 10 minutes. Stir in mushrooms and continue cooking until tender for about 5 minutes.
  • Combine crushed tomatoes, diced tomatoes, fresh parsley, oregano, and basil with the sausage mixture and bring to a boil. Cover the Dutch oven, lower the heat to medium-low, and simmer for 30 minutes.

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