Name: Eggplant Bolognese
Prep time: 15 min
Cook time: 15 min
Yield: 6
Ingredients: Olive oil, divided - ¼ cup; Pork sausage, casings removed - 3 links; Ground beef - ½ pound; Eggplant, peeled and chopped - 2 pounds; Yellow onion, chopped - 1 small; Garlic, minced - 3 cloves; Sea salt - 1 ½ teaspoons; Freshly ground black pepper - ¾ teaspoon; Sliced fresh mushrooms - 1 (8 ounce) package; Crushed tomatoes - 1 (28 ounce) can; Petite diced tomatoes - 1 (12 ounce) can; Dried parsley - 1 teaspoon; Dried oregano - 1 teaspoon; Dried basil - 1 ½ teaspoons

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Eggplant Bolognese

1. Olive oil, divided - ¼ cup

2. Pork sausage, casings removed - 3 links

3. Ground beef - ½ pound

4. Eggplant, peeled and chopped - 2 pounds

5. Yellow onion, chopped - 1 small

6. Garlic, minced - 3 cloves

7. Sea salt - 1 ½ teaspoons

8. Freshly ground black pepper - ¾ teaspoon

9. Sliced fresh mushrooms - 1 (8 ounce) package

10. Crushed tomatoes - 1 (28 ounce) can

11. Petite diced tomatoes - 1 (12 ounce) can

12. Dried parsley - 1 teaspoon

13. Dried oregano - 1 teaspoon

14. Dried basil - 1 ½ teaspoons

How to cook deliciously - Eggplant Bolognese

1. Stage

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.

2. Stage

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.

3. Stage

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.