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In a large soup pot, heat 2 tablespoons of the bacon fat over medium heat. Add the eggplant and saute until tender, approximately 5-8 minutes.
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Remove the eggplant from the pan and set aside.
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Add the remaining 2 tablespoons of bacon fat to the pot and saute the bell peppers and onions until tender, about another 5-8 minutes. Remove the peppers and onions from the pot and set aside as well.
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Crumble the ground pork and ground beef into the pot and brown. Add the teaspoon of salt and stir.
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Add the red wine and garlic and bring to a simmer. Stir the simmering meat and wine until the alcohol smell starts to subside.
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Add the eggplant, peppers, and onions back to the pan with the meat, pour in the tomato sauce, add the oregano, and some black pepper and bring to a simmer.
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Taste and season with more sea salt if desired.
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Serve in bowls and enjoy!
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Feel free to serve over sauteed or steamed veggies of your choice like zucchini, broccolini, julienned carrots, kale, etc.