Eggplant Bolognese
A hearty Eggplant Bolognese recipe that's perfect for paleo diets, made in one pot, and can include your favorite vegetables.
Equipment
- Dutch oven
Ingredients
Main 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
- 3 cloves garlic minced
- 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
Cooking Instructions
- Heat 2 tablespoons olive oil in a large Dutch oven over medium heat; cook pork sausage, breaking it into 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.
- 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 continue cooking until tender, about 5 minutes.
- 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.
Notes
You can substitute ground pork for the sausage, or make this meatless by omitting the meat and adding peppers and zucchini for extra heartiness.
Nutrition
Serving: 1servingCalories: 282kcalCarbohydrates: 19gProtein: 14gFat: 18gSaturated Fat: 5gCholesterol: 34mgSodium: 840mgPotassium: 961mgFiber: 8gSugar: 9gVitamin C: 22mgCalcium: 98mgIron: 10mg
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