Eggplant Bolognese

Big purple shiny eggplants are popping out of my garden.  When I have too many eggplants, I make bolognese with them.  It's delicious and freezes well!  I love this recipe because I can par-cook all the ingredients and throw it in the crock pot to develop flavors.  Eat it in a bowl by itself, on top of noodles, zucchini noodles, or spinach.  Anyway it is a great dish!

4 T bacon fat or coconut oil

2 medium eggplants, peeled and cubed (3-4 cups)

1 red bell pepper chopped

1 small red onion chopped

1 lb. ground beef

1 lb. ground pork (I use chicken sausage)

1 tsp salt (or to taste)

2 T red wine (or balsamic vinegar)

3-4 garlic cloves minced

1 ½ cups tomato sauce (I use diced tomatoes)

1 T dried oregano

Black pepper to taste

Cook eggplant in bacon fat for 5-8 minutes, remove.  Cook red pepper and onion in bacon fat for 5-8 minutes, remove.  Crumble beef and pork into pan, season with salt and brown.  When meat is browned add garlic and red wine, simmer until alcohol cooks off.  Add eggplant, pepper, and onions along with tomato sauce, oregano, and pepper.  Cook together for a couple minutes, taste and adjust seasonings.

***I use spicy chicken sausage unless I am preparing this for wimpy people.  I cook everything separate and then throw it all together in a crock pot and let cook for a few hours.  It really helps the flavors blend and the eggplant cubes break down and become part of the sauce.  I think it makes it soft and velvety like Bolognese is known for.  If you serve it this way to someone they would probably never know there was egg plant in it.

-Dr. Rachel