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Sweet Sausage And Eggplant Penne Recipe

Ingredients

How to make it

  • 1. Slice the eggplant and then chop into bite-size pieces. Sprinkle the eggplant with salt, and drain a few minutes on paper towels.
  • 2. Heat 2 Tbs. of olive oil over medium-high heat, and add the sausage. Crumble the sausage and cook until just browned.
  • 3. Add the garlic, celery, bell pepper and onions to the sausage, cook a minute or two to combine.
  • 4. Pat the moisture off of the eggplant and stir the pieces into the mixture. Season with salt and pepper. Cook the vegetables, partially covered, to soften, 6 to 8 minutes.
  • 5. Add the tomatoes with juice and the basil. Bring to a simmer and simmer the sauce to combine the flavors, about 10-15 minutes.
  • 6. If making this for future use, cool and put in the fridge or freezer. If using now just carry on. If the sauce is too thick add a little water or chicken stock to thin it out.
  • 7. To finish off, bring a pot of salted water to the boil and cook the pasta al dente.
  • 8. Drain the pasta and toss with the sauce.
  • 9. Adjust the seasoning, then serve in shallow bowls and top with a drizzle of olive oil
  • and grated cheese.
  • A big green salad and some Focaccia bread rounded it off. I had some Chianti in the rack.

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The Cook

elgourmand2 APia, Samoa

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