Roasted Eggplant With Meat Sauce

Ingredients

• 28 oz. Crushed Tomatoes

• 1 small Onion, diced

• 2 tablespoons of Ghee

• 1/2 teaspoon Italian seasoning

• freshly cracked pepper

Direction

1. Preheat oven to 400 degrees. In a small bowl combine the olive oil, garlic, salt, and 1/2 tsp. Italian seasoning.

2. Slice each eggplant in half lengthwise, then use a paring knife to score a crosshatch pattern into the flesh (do not pierce the skin). Drizzle the seasoned olive oil over the cut surface of each half and smear around with the back of a spoon.

3. Place the eggplant halves on a baking sheet lined with parchment paper, cut sides down, and place in the oven for about 60 minutes, or until they appear deflated and wrinkly.

4. While the eggplant are roasting prepare the sauce. Add the ground beef to a medium sauce pan and cook until brown over medium heat. Once the meat has browned drain the fat from the pan.

5. Added ghee and onion, and cook until the onion has softened. Add crushed tomatoes, Italian seasoning, and freshly cracked pepper. Stir to combine and allow the sauce to come to a simmer. Then turn the heat to low and allow to simmer for an additional 30 minutes.

6. When the eggplant are finished roasting, carefully flip them over with a spatula, and top with meat sauce.