Ingredients

The following ingredients have 8 Servings
  • 6 tbsp olive oil
  • 1 eggplant (peeled and chopped into 1/2 inch cubes)
  • 1 onion (coarsely chopped)
  • 1 red bell pepper (coarsely chopped)
  • 1 zucchini (coarsely chopped)
  • 1 clove garlic (minced )
  • salt
  • black pepper
  • 1 lb ground beef (or turkey)
  • 1 14.5-ounce can diced tomatoes
  • 24 oz tomato sauce
  • 1/4 cup red wine (or beef broth)
  • 1 tbsp dried basil (or oregano)

Instruction

  • In a large stockpot, heat 4 tablespoons olive oil. Add the eggplant and cook, stirring, over medium heat for 5 minutes. Remove from the pan.
  • Add the remaining 2 tablespoons olive oil and heat. Add onion, bell pepper, zucchini and garlic. Cook for 7 minutes. Season to taste with salt and pepper.
  • Add ground beef and cook until cooked through, stirring often.
  • Add back in the eggplant as well as the tomatoes, tomato sauce, red wine, and herb of your choice. Adjust seasonings. Bring to a bubble. Reduce the heat. Cover and simmer for 25 minutes.
  • Serve over pasta, spaghetti squash, or polenta or use in recipes that call for bolognese.
  • To freeze: cool sauce completely. Wrap, label, and freeze in an airtight container.