Italian Pan-Roasted Eggplant and Peppers

Eggplant in Disguise!

Today wraps up week 2 of Whole 30. When we wake up tomorrow, we will be half-way through the challenge. I’m really impressed by my husband’s effort to keep going. The first few days were really rough as he adjusted to eating something besides oatmeal for Meal 1. Last week, I fed him Stir-fry for Meal 1 and he liked it! I may have added an egg to make it more “breakfast-y.” Point is, his horizons are expanding!

Yesterday I took a sick day from work. However, with a fever, I managed to create a new dish. Maybe delirium is good for me when I’m in the kitchen…

Add Fresh Basil for Pretty, Extra Flavor

Italian Pan-Roasted Eggplant and Peppers

Olive Oil
2 lbs Ground Pork
3 T Italian Sausage Seasoning
(I used 2 teaspoons dried parsley, 2 teaspoons dried Italian herbs, 1 teaspoon ground black pepper, 1 teaspoon garlic powder, 1 teaspoon paprika, 2 teaspoons salt, 1/2 teaspoon crushed red pepper flakes, 3/4 teaspoon fennel seed. Adapted from River North Paleo Girl.)
1 Medium Yellow Onion, chopped
1 Yellow Bell Pepper, chopped
1 Small Eggplant, chopped
1-14oz Can Fire-Roasted Tomatoes
2 Sprigs Fresh Basil
Italian Seasoning
1. Heat 2T olive oil in a large saute pan over medium-high heat. Add onions and saute until translucent.
2. With your hands, crumble the pork into the pan. With a utensil, break any larger pieces. Reduce heat to medium. Add seasoning and cook until no longer pink. Set aside.
3. In the same pan, add 2T (more) olive oil. Heat oil on medium. Add chopped veggies and cook until tender.
4. Add sausage back into pan. Stir until well incorporated.
5. Add fire-roasted tomatoes and cook until heated through.
6. Tear the basil leaves and add to the pan. Stir. Add Italian seasoning to taste.
If you’re into it, this dish would probably go well on top of cauliflower rice.