Thursday, October 30, 2014

Italian sausage and eggplant pasta sauce

The other night, my wonderful, but picky-eater husband was out of town. I seized the opportunity to put eveything he hates into my dinner--Thus, pasta with eggplant, olives, and red peppers. This would also be delicious without Italian sausage, but it's wonderful with it.

Serves 6

1 1 lb package hot italian sausage, casings removed and cut into fairly large chunks
2-3 tbl olive oil
1 eggplant, peeled and chopped into fairly large dice (keep it big, so that it doesn't turn into mush)
1 onion, diced
1 red pepper, in large dice (you can sub green or yellow)
1 hungarian pepper, chopped (I used seeds and all to up the spiciness)
3-4 large garlic cloves, minces
1/2 cup dry red wine
1 can diced tomatoes
2-3 tbl tomato paste
2 tsp dried basil
1 tsp dried oregano
Salt and pepper to taste

1/2 kalamata olives, pitted and cut in hald
1/4 cup capers

Brown sausage and remove. Add eggplant and 1 minced garlic to pan drippings and saute. Season with salt and pepper.  Remove eggplant. Add olive oil, onion, peppers and saute. When onion is translucent, add remaining garlic. Return sausage and eggplant, stirring well.  Add wine, tomatoes, paste, basil, and oregano. Season with salt and pepper, but go light on the salt since the sauce will be reduced. Stir well, bring to a boil, and reduce to simmer. Let simmer partially covered for 30 minutes until sauce has thickened and eggplant is soft. Add olives and capers, stir, and correct seasonings. Serve over shell pasta or rotini.

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