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Ingredientes
- 1 eggplant, diced small
- 1 pound italian sausage
- 1/2 c. red wine
- 2-3 whole garlic cloves, peeled
- 1 1/2 - 2 c. beef broth
- 700 g. canned whole tomatoes, liquid removed and crushed by hand
- extra virgin olive oil
Direcciones
- Saute/fry eggplant and garlic in extra virgin olive oil till eggplant is soft. Remove to a plate. In the same pan, cook the sausage. Add in the red wine and scrape up any brown bits on the bottom of the pan. Reduce the liquid. Add in broth and the hand-crushed tomatoes. Return eggplant to the pan and salt to taste. Simmer up to one hour till the liquid has reduced slightly and sauce has thickened. Serve over penne or possibly any other hearty shaped pasta.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 400g | |
| Recipe makes 6 servings | |
| Calories 333 | |
| Calories from Fat 218 | 65% |
| Total Fat 24.22g | 30% |
| Saturated Fat 8.66g | 35% |
| Trans Fat 0.0g | |
| Cholesterol 57mg | 19% |
| Sodium 951mg | 40% |
| Potassium 748mg | 21% |
| Total Carbs 12.75g | 3% |
| Dietary Fiber 5.2g | 17% |
| Sugars 5.67g | 4% |
| Protein 13.75g | 22% |
