Wow, I've been making this recipe for a really long time! It originally contained a pasta but I tossed that out long before Food Combining. You can use ground beef or turkey or venison, whatever you like! You can make this anytime of year, but if you plant a garden it is so satisfying to use your own fresh garden produce for this recipe!
Eggplant Bolognese
Every Day Food 2007
Serves 8
Prep time: 20 minutes; Total time: 1 hour
Ingredients
8 tablespoons olive oil
1 large eggplant (about 1 pound), peeled and cut into ½ inch pieces
1 medium onion, finely chopped
1 green bell pepper, finely chopped
1 zucchini (about 8 oz), quartered lengthwise and sliced ¼ inch thick crosswise
1 garlic clove, minced
coarse salt and ground pepper
½ to 1 pound ground beef
1 can (28 oz) crushed tomatoes
1 tablespoon dried oregano
Directions
In a Dutch oven or large (5-quart) saucepan, heat 6 tablespoons oil over medium-high. Add eggplant; cook, stirring occasionally, until softened, 6 to 8 minutes. Transfer to a bowl; set aside.
Add remaining 2 tablespoons oil to pan; reduce heat to medium. Add onion, bell pepper, zucchini, and garlic. Season with salt and pepper; cook, stirring occasionally, until vegetables have softened, 7 to 10 minutes.
In a frying pan, add beef; cook, stirring and breaking up meat until no longer pink, about 5 minutes. Add to vegetable mixture.
Add tomatoes, oregano, and eggplant; season with salt and pepper. Bring to a boil; reduce heat to medium-low. Simmer, stirring occasionally, until sauce is thick and eggplant is tender, about 25 minutes. Season with salt and pepper and serve.
