Momosita's Sweet Sausage and Eggplant Penne |
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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 8 |
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I love this recipe and make it often. I use chicken sausage to cut down on fat content, but you can use whatever you prefer or even omit it completely. Ingredients:
16 ounces penne |
2 eggplants, diced |
garlic powder |
sea salt |
2 tablespoons olive oil |
1 medium sweet onion, chopped |
3 garlic cloves, sliced fine |
1/2 teaspoon salt |
1 teaspoon soy sauce |
1/2 teaspoon sugar |
1/4 teaspoon ground coriander |
2 cups fresh tomatoes, chopped or 2 (15 ounce) cans diced tomatoes, drained |
12 ounces fully cooked sweet italian chicken sausage, sliced |
1 1/4 cups milk |
1/2 cup thinly sliced basil leaves (optional) |
8 ounces fresh buffalo mozzarella, diced |
Directions:
1. Preheat oven to 400.
2. Add diced eggplant to a baking sheet and sprinkle with garlic powder, sea salt and about 1 tablespoon of olive oil.
3. Bake at 400 for 20 minutes.
4. While eggplant is roasting, prepare sauce.
5. Add 1 tablespoon of oil to a large pan and heat over medium. Add onion and cook until translucent.
6. Add garlic and saute for 2 minutes more.
7. Add tomatoes, 1/2 tsp salt, 1/2 tsp sugar, 1 tsp soy sauce and 1/4 tsp coriander. Simmer for a minute or two and add the diced sausage.
8. While the sauce simmers, prepare penne according to box directions (usually boil 9-12 minutes).
9. When pasta is just about done, add milk and basil to the pan and simmer until flavors meld.
10. Drain pasta and add it back to the pan along with the eggplant, diced mozzarella and sauce. Mix and serve.
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