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Eggplant Bolognese with Zucchini Noodles

Eggplant Bolognese with Zucchini Noodles

Ingredients
  

  • 1 1/2 lbs eggplant diced
  • 1/2 lb ground beef
  • 2 tbsp Extra-virgin olive oil
  • salt and pepper
  • 1 large yellow onion chopped
  • 3 cloves Garlic minced
  • 2 Bay leaves
  • 4 sprigs Thyme
  • 1 tbsp tomato paste
  • 1/2 cup red wine
  • 1 28 oz. can whole peeled plum tomatoes
  • 6 leaves fresh basil chiffonade
  • Zucchini noodles

Instructions
 

  • 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.
  • 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.