Eggplant Marinara

What you need:

• 2 Tbsp. olive oil
• 4 to 5 cloves garlic, minced
• 1 eggplant, peeled and diced
• 1 (28 oz) can crushed tomatoes
• 1 (28 oz) can diced tomatoes
• 1 heaping Tbsp. Italian seasoning
• 1 Tbsp. chicken bouillon
• Salt and pepper, to taste
• 2 Tbsp. honey
• 2 lb. ground beef (optional)

Directions:

1. In a large stockpot, heat olive oil over medium-high heat. Add garlic and eggplant. Cook until eggplant is softened.
2. If you are also doing ground beef, remove eggplant from stockpot and crumble and cook ground beef until browned. Then add eggplant and garlic back to the pot. If not, skip to the next step.
3. Add tomatoes, Italian seasoning, bouillon, salt, pepper, and honey.
4. Bring to a boil, then reduce heat to low and cover. Simmer for 45 minutes to an hour, stirring every 15 minutes.
5. Adjust seasoning, as needed, and serve over the top of pasta! We topped ours with a little parm-reggiano.

Original Fantastical Recipe