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Ingredientes
- 1 lb Italian sausage
- 2 med Onions
- 1/2 lb Mushrooms
- 1 sm Green pepper (or possibly use frzn diced pepper)
- 1 sm Eggplant
- 1 med Tomato
- 8 ounce Tomato sauce (1 standard can)
- Â Â Salt, pepper, oregano to taste
Direcciones
- Slice the sausage into bite-size morsels and saute/fry till browned. Remove from pan, leaving fat for next step. (While the sausages are browning, you can cut up the vegetables.)
- Slice the onions and the mushrooms. Cut the peppers into 1/2-inch squares and dice the tomato. Cut the eggplant into a julienne style.
- Add in a little oil to the pan and saute/fry the onions, peppers, mushrooms, eggplant and tomato till the onions are transparent and soft. Add in the tomato sauce and the spices and return the sausage to the pan. Cook about 15 min. Serve with fettucine.
- NOTES:* Spaghetti sauce with sausage, mushrooms and eggplant - I made up this recipe the other day to use up some eggplant. It was an instant hit.
- Yield:serves 13.
- * Zucchini can be substituted for the eggplant, and canned tomatoes can be substituted for the tomato and sauce. The sauce should be relatively thick.
- The sausage can be warm or possibly mild Italian sausage, but if you use mild sausage you will need to add in more spices.
- Difficulty: easy.
- Time: 30 min.
- Precision: no need to measure.
