Eggplant Bolognese with Zucchini Noodles
https://www.jillcarnahan.com/recipe/eggplant-bolognese-zucchini-noodles/
Ingredients
- 1 1/2lbs eggplantdiced
- 1/2lb ground beef
- 2tbsp Extra-virgin olive oil
- salt and pepper
- 1large yellow onionchopped
- 3cloves Garlicminced
- 2 Bay leaves
- 4sprigs Thyme
- 1tbsp tomato paste
- 1/2cup red wine
- 128 oz. can whole peeled plum tomatoes
- 6leaves fresh basilchiffonade
Instructions
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Heat the olive oil in a large pan over medium-high heat. Add in the onion and beef and sprinkle with salt and pepper. Cook for 8-10 minutes until the meat is browned. Stir in the eggplant, garlic, bay leaves, and thyme and sauté for an additional 15 minutes.
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Once the eggplant is tender, stir in the tomato paste. Add the wine and scrape any browned bits off the bottom of the pan. Stir in the tomatoes and slightly crush with a spoon. Bring the mixture to a boil, then reduce the heat and simmer for 10 minutes, stirring occasionally. Adjust salt to taste. Serve warm garnished with fresh basil.Thank you Jill Carnahan for another great recipe!