Eggplant Bolognese

Heat 2 tablespoons olive oil in a large Dutch oven over medium heat; cook pork sausage breaking it onto smaller pieces with a wooden spoon until browned about 5 minutes. Add ground beef; cook and stir until beef is browned and crumbly about 5 minutes. Drain excess fat.

Pour remaining olive oil over sausage mixture; add eggplant onion garlic salt and black pepper. Cook and stir until lightly browned about 10 minutes. Add mushrooms and continuing cooking until tender about 5 minutes.

Mix crushed tomatoes diced tomatoes parsley oregano and basil into sausage mixture; bring to a boil. Cover Dutch oven reduce heat to medium-low and simmer for 30 minutes.