This was amazing! I didn't miss the pasta at all, and neither did my "People".
I served this with a simple spinach salad and homemade Applesauce.
Preheat oven to 250
Serves 6
Ingredients
1.5 lbs Lean Ground Meat (Buffalo is great here)
1 Onion, diced
3 Garlic Cloves, diced
4 Tbs Tomato Paste
4 Cups fresh Tomatoes, diced
1 medium Eggplant, sliced
1/4 Butternut Pumpkin, sliced
2-3 small Zucchini, sliced
4 Tbs Olive Oil (divided, 2 for sautéing and 2 for the top)
2 tsp each:
Sage, Italian Herbs, Thyme, Basil, Cumin
1 tsp Cinnamon
Directions
Preheat oven to 350 degrees.
Meat Sauce:
Saute onion and garlic in 2 Tbs of olive oil until browned. Remove the onion and garlic and brown the meat. Return the onion and garlic to the pan and add herbs (feel free to adjust herbs to taste).
Add tomato paste and cook for 2-3 minutes. Add the diced tomatoes, cover, and simmer for 30 minutes.
Lay the eggplant slices on the bottom of a rectangular baking dish (I think mine is a 3qt 12''x9").
Layer half the meat sauce on the eggplant, then the pumpkin slices. Spread the remaining meat sauce over the pumpkin and layer the zucchini slices on top to finish.
Brush remaining olive oil lightly over zucchini slices, then bake in over for 30-40 minutes, or until a knife easily pierces the vegetables.
Leave to cool for a few minutes before serving.
Many thanks to Paleo Cooking. Changes have been made to the original recipe and amounts.
Preheat oven to 250
Serves 6
Ingredients
1.5 lbs Lean Ground Meat (Buffalo is great here)
1 Onion, diced
3 Garlic Cloves, diced
4 Tbs Tomato Paste
4 Cups fresh Tomatoes, diced
1 medium Eggplant, sliced
1/4 Butternut Pumpkin, sliced
2-3 small Zucchini, sliced
4 Tbs Olive Oil (divided, 2 for sautéing and 2 for the top)
2 tsp each:
Sage, Italian Herbs, Thyme, Basil, Cumin
1 tsp Cinnamon
Directions
Preheat oven to 350 degrees.
Meat Sauce:
Saute onion and garlic in 2 Tbs of olive oil until browned. Remove the onion and garlic and brown the meat. Return the onion and garlic to the pan and add herbs (feel free to adjust herbs to taste).
Add tomato paste and cook for 2-3 minutes. Add the diced tomatoes, cover, and simmer for 30 minutes.
Lay the eggplant slices on the bottom of a rectangular baking dish (I think mine is a 3qt 12''x9").
Layer half the meat sauce on the eggplant, then the pumpkin slices. Spread the remaining meat sauce over the pumpkin and layer the zucchini slices on top to finish.
Brush remaining olive oil lightly over zucchini slices, then bake in over for 30-40 minutes, or until a knife easily pierces the vegetables.
Leave to cool for a few minutes before serving.
Many thanks to Paleo Cooking. Changes have been made to the original recipe and amounts.
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