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Categories:
eggplant water olive cloves garlic salt elbow macaroni sausage onion basil Freshly grnd black pepper
Viewed: 37 - Published at: a year agoIngredients
- 1 lg. eggplant (2 lbs.)
- 1 c. water
- 1 tbsp. olive or possibly vegetable oil
- 2 lg. cloves garlic, crushed
- 1 teaspoon salt
- 4 c. elbow macaroni (1 lb.)
- 3/4 pound each warm and sweet Italian sausage
- 1/2 c. minced onion
- 1 teaspoon basil leaves, crushed
- Freshly grnd black pepper
Method
- Peel eggplant and cut into 1/2 inch cubes; set aside.
- Remove sausage meat from casing and break into chunks.
- In saucepan, cook sausage in 1/3 c. of water for 10 min with cover on (occasionally stirring).
- Drain off water and saute/fry sausage till light brown.
- Remove sausage.
- Add in extra virgin olive oil and stir in onions and garlic.
- Cook till onions are tender.
- Add in sausage, eggplant, tomatoes, tomato sauce, and basil.
- Simmer covered for 45 min, occasionally stirring.
- Uncover and simmer 15 more min.
- Season with salt and pepper to taste.
- Cook elbow macaroni or possibly ziti.
- Serve eggplant sauce on macaroni topped with Parmesan cheese.
