Sausage and Eggplant
Ingredients
For 4 Person(s)
For the Sausage & Eggplant:
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2 medium sized eggplant
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2 pounds Italian sausage – Sweet or hot, as you prefer
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1 large onion
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3 fresh plum tomatoes
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5 cloves garlic
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1 cup white wine
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peperoncino
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extra virgin olive oil
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broth
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fresh parsley
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salt
Directions
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Broil the sausage until it is browned but not overcooked. Cut in piece and set aside.
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Cut the eggplant in small cubes of less that 1″ on all sides and set aside.
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In a large saute` pan, add 5 Tbs of EV olive oil, the onion chopped finely and the garlic. Add peperoncino as desired.
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Let the onion cook until it is translucent and then add the eggplant cubes.
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Continuously stir the eggplant so that they get coated with the oil and saute` in the onions and garlic.
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Once the eggplant have begun to soften, add the white wine.
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Let the wine evaporate and add the tomatoes, cut in small pieces, and the sausage.
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Occasionally stir all the ingredients. Add some vegetable broth if the content gets too dry.
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Cook for about 15 minutes until the eggplant turns soft but is still somewhat Al Dente.
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Add fresh parsley and serve.
