Eggplant Bolognese - cooking recipe

Ingredients

1/4 cup olive oil, divided
3 links pork sausage, casings removed
1/2 pound ground beef
2 pounds eggplant, peeled and chopped
1 small yellow onion, chopped
3 cloves garlic, minced
1 1/2 teaspoons sea salt
3/4 teaspoon freshly ground black pepper
1 (8 ounce) package sliced fresh mushrooms
1 (28 ounce) can crushed tomatoes
1 (12 ounce) can petite diced tomatoes
1 teaspoon dried parsley
1 teaspoon dried oregano
1 1/2 teaspoons dried basil

Preparation

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.