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Ingredients
- 2 Tbsp. margarine
- 2 Tbsp. extra virgin olive oil
- 8 ounce sweet Italian sausage casings removed
- 1 c. diced (1/2") eggplant
- 1 c. diced (1/2") zucchini
- 1 c. diced (1/2") red or possibly green bell pepper
- 1/4 c. minced onion
- 2 x garlic cloves chopped
- 1 can Italian plum tomatoes - (28 ounce) liquid removed, minced
- 2 Tbsp. minced fresh parsley
- 2 Tbsp. minced fresh basil leaves
- Â Â Cayenne or possibly black pepper to taste
- 2 ounce grated mozzarella cheese
Directions
- Heat the margarine with the oil in a nonstick pan over medium-low heat. Add in the sausage meat and cook for 10 min, breaking up the meat with a spoon. Remove to a bowl with a slotted spoon; reserve.
- To the same pot, add in the eggplant, zucchini, bell pepper, onion and garlic. Stirring occasionally, cook till softened, about 10 to 15 min. Stir in the reserved sausage, the tomatoes, parsley, basil and cayenne. Reduce the heat and simmer for 15 min.
- Spoon the mix into an 8- by 9-inch, oven-to-table baking dish to fit and sprinkle with the mozzarella cheese. Bake in a 350 degree preheated oven till the cheese melts, about 15 to 20 min.
- This recipe yields 4 servings.
- Comments: If you do not have margarine, 2 to 3 additional Tbsp. of extra virgin olive oil will do, as the sausages release some fat. Two ounces of cheese is a small amount, but which's all you'll need to tie the dish together.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 88g | |
| Recipe makes 4 servings | |
| Calories 167 | |
| Calories from Fat 136 | 81% |
| Total Fat 15.34g | 19% |
| Saturated Fat 3.56g | 14% |
| Trans Fat 1.04g | |
| Cholesterol 8mg | 3% |
| Sodium 211mg | 9% |
| Potassium 135mg | 4% |
| Total Carbs 3.9g | 1% |
| Dietary Fiber 0.7g | 2% |
| Sugars 1.63g | 1% |
| Protein 4.32g | 7% |
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