When venison was still the main protein in our family's diet, I was always experimenting with new combinations because it pairs beautifully with eggplant. One day I was thinking of grilling eggplant slices and then topping them with a very meaty red sauce. Unfortunately, the propane tank was empty... UGGH! Sooo..... what to do?
- 1.5 lbs ground venison - beef is an option if you don't have venison
- 1 28 oz can plum shaped tomatoes in puree
- olive oil
- 4 cloves garlic, chopped
- 1 yellow onion, cut up
- 1/2 tsp salt
- fresh ground black pepper to taste (I like about 6 twists on the grinder)
- 1/2 tsp garlic powder
- dash of oregano
- 1 tsp dried parsley
- 1 lge eggplant
- Wondra flour
- 2 eggs
- avocado or vegetable oil
- flavored breadcrumbs
Add a bit of olive oil to your sauce pot and sautee the chopped garlic. As the garlic JUST gets brown add in the cut up onion and sautee til slightly translucent and shiny.
Place canned tomatoes in a bowl and cut into quarters or bite-size pieces... Not too small as they will cook down some in the pot. Add tomatoes and puree to sauce pot and stir. Add in salt, pepper, garlic powder, oregano and dried parsley. Bring to a boil and then simmer on low for 15 minutes, stirring occasionally.
Finally stir in the fried chop meat. The mixture will seem very meaty and not at all liquid.... that's intentional as our base for the sauce is very different from pasta.
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