Here is What You Need:

  • 1 medium eggplant
  • 1 small onion
  • 1 pound grass-fed beef stew meat 
  • 2 garlic cloves
  • 1 small zucchini
  • 12 oz organic Italian fire roasted tomatoes 
  • 2 tbsp pesto sauce
  • Sea salt, pepper, oregano, sage, & thyme to taste and Roma tomatoes to garnish

Here Is How To Do It:

Preheat oven to 400 degree.  Grease the bottom of a pan with 1 tbsp of coconut oil. Cut the eggplant in half lengthwise, and place both halves face down onthe pan.  Bake the eggplant for 25 to 30 minutes, until the eggplant is tender.  Remove the eggplants from the oven. Scoop out  the center of the and set aside .  On medium heat sauté chopped onions and crushed garlic cloves in 1 tbsp of olive oil for 5 minutes.  Add in the  stew meat and cook thoroughly for 7 to 8 minutes.  Shred the zucchini with a grater and add to the pan with garlic and onions. Cook for a few minutes.  Add in the scooped out eggplant to the pan, along with the can of tomatoes and pesto sauce. Season with sea salt, pepper, oregano, sage, and thyme to your taste.  Finally, scoop the beef mixture into each of the  scooped out eggplant “boats” and serve.