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Add a photoServings: 12
Ingredients
- 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
Directions
- 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.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 165g | |
| Recipe makes 12 servings | |
| Calories 320 | |
| Calories from Fat 21 | 7% |
| Total Fat 2.44g | 3% |
| Saturated Fat 0.4g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 201mg | 8% |
| Potassium 322mg | 9% |
| Total Carbs 62.94g | 17% |
| Dietary Fiber 4.6g | 15% |
| Sugars 3.74g | 2% |
| Protein 10.97g | 18% |
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