| | Directions |
- In a large fry pan, heat olive oil.
- Remove sausage from casing and brown until cooked well.
- Add eggplant, pepper, onion and garlic. Saute until eggplant and peppers are soft and onion is transparent (about 10 -15 minutes). Add more oil if necessary.
- Add chopped tomatoes and seasonings.
- Add wine and cover. Reduce heat to low and simmer for 20-30 minutes.
- Cook pasta in a large pot during the last 7-8 minutes of the sauce simmering. Pasta should be al dente.
- Serve with a salad of red leaf lettuce with an olive oil/fresh lemon juice dressing.
- Add salt and pepper to taste.
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Cook Time: 45 minutes
Servings: 6
|  | | Ingredients | | - | | 1 pound Premio Sweet or Hot Italian Sausage (may use 1/2 lb. of each) |
| - | | 2 medium eggplants, peeled and cubed |
| - | | 1 large red pepper, cored, seeded, and diced |
| - | | 1 large red onion, quartered and thinly sliced |
| - | | 4 garlic cloves - sliced |
| - | | 2 large tomatoes, chopped (may use canned tomatoes, but drain well) |
| - | | Olive oil for frying |
| - | | 1 cup dry white wine |
| - | | Salt and pepper, to taste |
| - | | sprinkle of dried red pepper, to taste |
| - | | 1 1/2 pounds pasta - fusilli, rigatoni, penne, or farfalle or pasta of your choice |
| - | | NOTE: You should use a heavier pasta with a thick sauce like this to enjoy the full flavor . |
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