As we come to the back half of the week, I knew I was going to want something a little more hardy (I checked the weather when I was making my meal plan and saw how frigid it was going to be today).
I love a good bowl of comfort food to warm me up, so I knew exactly what I wanted to make…Anthony David’s eggplant bolognese. Most people know them for their amazing brunches (hi eggs Benedict and challah french toast!). But you may not be as familiar with their dinner dishes.
(photo cred: I just want to eat)
This is one of my favorites because it’s so hearty with the pasta but they really know how to balance heaviness with portion size. So, you’re never busting out of your pants after you eat a bowl of this deliciousness.
Here’s my take on this amazing dish.
- 2 tablespoons olive oil
- 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 Italian seasoning
- 1 lb. pasta, any kind
- Freshly grated parmesan cheese (optional)
- Heat olive oil in a large pan over medium heat. Cook ground beef and stir until beef is browned and crumbly, about 5 minutes.
- 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 and Italian seasoning into meat mixture; bring to a boil. Cover, reduce heat to medium-low, and simmer for 30 minutes.
- Serve over pasta and top with freshly grated parmesan cheese, if desired. Enjoy!