Sausage and Eggplant

Sausage and Eggplant recipe,  the cousin of Sausage and Peppers.

Sausage and Eggplant


For 4 Person(s)

For the Sausage & Eggplant:

  • 2 medium sized eggplant
  • 2 pounds Italian sausage - Sweet or hot, as you prefer
  • 1 large onion
  • 3 fresh plum tomatoes
  • 5 cloves garlic
  • 1 cup white wine
  • peperoncino
  • extra virgin olive oil
  • broth
  • fresh parsley
  • salt


  1. Broil the sausage until it is browned but not overcooked.  Cut in piece and set aside.
  2. Cut the eggplant in small cubes of less that 1" on all sides and set aside.
  3. In a large saute` pan, add 5 Tbs of EV olive oil, the onion chopped finely and the garlic. Add peperoncino as desired.
  4. Let the onion cook until it is translucent and then add the eggplant cubes.
  5. Continuously stir the eggplant so that they get coated with the oil and saute` in the onions and garlic.
  6. Once the eggplant have begun to soften, add the white wine.
  7. Let the wine evaporate and add the tomatoes, cut in small pieces, and the sausage.
  8. Occasionally stir all the ingredients.  Add some vegetable broth if the content gets too dry.
  9. Cook for about 15 minutes until the eggplant turns soft but is still somewhat Al Dente.
  10. Add fresh parsley and serve.



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