Loaded Vegetable Meat Spaghetti Sauce

Most of my meals, I try to limit the meat to 1-2 pounds max. This spaghetti sauce is great for times of little meat on hand. I serve it over gluten free pasta, rice or mashed potatoes. My husband likes to eat this by itself with grated cheese on top for a low carb option. You will surprised how much food this recipe makes. The eggplant really bulks it up.

Ingredients:

• 1 eggplant (You can keep the skin on. No need to peel.)
• 1 pound ground beef or turkey
• 1-2 zucchinis
• 1 onion
• 1 25 oz jar of favorite pasta sauce (make sure it has no added sugar or processed oils like canola or vegetable oils. I like this one from Aldi.)
• 3-4 cloves fresh minced garlic
• 1 tsp dried thyme
• 1 tsp Italian seasoning
• salt and pepper to taste
• 2-3 tbsp olive oil or avocado oil

Directions:

1. Chop all vegetables.
2. Add oil to pot and turn oven on to medium heat.
3. Add onion and eggplant. Saute until onion becomes translucent and eggplant looks mushy.
4. Add ground meat. Cook until meat is brown.
5. Add zucchini, pasta sauce thyme, Italian seasoning, salt and pepper.
6.  Let simmer for about 10 minutes or until all the vegetables are soft.
7. Add garlic and more salt and pepper if needed.
8.  Serve with freshly grated Parmesan
9. Enjoy!!

This is a great freezer meal before a baby comes! Let sauce completely cool, then transfer to a freezer safe container. Keep in freezer for up to 2 months.  Thaw and warm on stove top to reheat.