Eggplant Bolognese

-Peel 2 medium eggplant or use 3 long thin eggplants (with out peeling them) and then chop into ½ inch pieces.

-Soak eggplant in icewater for 10 minuets, then pat dry with a kitchen towel.

-Finely chop the following:

1 onion

Some peppers (red, pimento or Shisito, you want about ½ cup chopped)

-In a Dutch oven or large pot with a lid, heat 6 TBS extra virgin olive oil or ghee over medium-high.

-Add eggplant; cook, stirring occasionally, until softened, 6 to 8 minutes.

-Transfer to a bowl; set aside.

-Then add 1 pound ground beef to the pan, stirring and breaking up meat with a spoon, until no longer pink, 5-6 minutes.

-Remove meat from pan and add to the bowl with the eggplant.

-Add 2 more TBS olive oil to pan; reduce heat to medium.

-Add onion, pepper and garlic.

-Season with sea salt and pepper.

-Cook, stirring occasionally, until vegetables have softened, 7 to 10 minutes.

-Bring a large pot of salted water to a boil for pasta.

-Make a big X on the bottom of 1 pound of tomatoes.

-Place the tomatoes in a glass bowl, then cover with boiling water and let sit for 5 minutes.

-Run the tomatoes under cool water and carefully peel.

-Chop the tomatoes then add to the meat.

-Add the following to the sauce:

1 TBS dried oregano

The eggplant/meat

-Season with sea salt and pepper.

-Bring to a boil; reduce heat to medium-low.

-Simmer, stirring occasionally, until sauce is thick and eggplant is tender, about 25 minutes.

-Meanwhile, cook 1 pound linguine until al dente, according to package instructions.

-Drain; serve topped with sauce and some shaved Parmesan cheese if desired.