End of Summer/beginning Fall, perfect time to use up all those veggies. Here is a nice versatile recipe for a pasta sauce. It freezes well and packs well in school lunches.
4 Tbs. Olive oil (or more)
6 Japanese eggplants (about 6 inches long) or 2 large eggplants peeled in stripes and cut into 1 inch cubes.
1 large onion, chopped
3 large garlic cloves, minced
2 bell pepper (any color), chopped
1 lb. grass-fed ground beef
6-8 tomatoes, peeled and chopped
2 tsp. oregano
2 tsp. basil
1 ½ tsp. unrefined salt
¼ tsp. fresh cracked pepper
- Sauté eggplant in olive oil on low. When done, remove when finished and set aside.
- Sauté onion and garlic until slightly golden brown.
- Add ground beef, break it up and cook until fully browned.
- Add spices, oregano, basil, pepper, and salt. Sauté for about 3 minutes.
- Add tomato, mix, cover and simmer for about 30 minutes or until eggplant is very soft.
- When finished, blend in a food processor or hand held blender, or keep chunky.
Serve over quinoa or quinoa pasta.
Note: This makes a great school lunch for kids.