Eggplant Bolognese

Ingredients

• 1/4 cup olive oil, divided
• 3 links pork sausage, casings removed
• 1/2 pound ground beef
• 2 pounds eggplant, peeled and chopped
• 1 small yellow onion, chopped
• 3 cloves garlic, minced
• 1 1/2 teaspoons sea salt
• 3/4 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 1/2 teaspoons dried basil

Directions

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.