Eggplant "Pasta" Bolognese

ONE
1 onion, chopped
6 cloves garlic, pressed

TWO
1lb minced meat (beef 95/5 or turkey, for ex.)

THREE
2 cups cubed butternut squash
2 tomatoes, chopped

FOUR
1 bunch kale, chopped
1 zucchini, chopped
16oz tomato sauce (or more if needed)
1/4 cup fresh parsley, chopped
salt and pepper, to taste

FIVE
3 large eggplants, peeled and cut into strips
1 T coconut oil

In a large pot, saute the ingredients in ONE with a little bit of water, covered, over low heat, until translucent. Add TWO and cook until no longer pink. Add THREE and cook for 5-7 minutes. Add FOUR, bring to a boil. Reduce the heat and simmer for about 20 minutes, uncovered, until all veggies are soft. In another pan, melt the coconut oil and add the eggplant. Cook, stirring frequently, until soft and brown. Put some eggplant noodles in a bowl and top with the bolognese.