Ingredients
6
6 servings
- •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
- Heat 2 tablespoons olive oil in a large Dutch oven over medium heat; cook pork sausage, breaking it onto 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 continuing 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.
Nutritional Facts
Per 6 servings
- Calories: 282
- Carbohydrate: 19g
- Fat: 18g
- Fiber: 8g
- Protein: 14g
- Sugar: 9g
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