Prep 10 mins
Cook 45 mins
I can't recall where I found this recipe. but my family and mother-in-law loves it. It's a wonderful dish and easy to prepare.
- Saute eggplant and garlic in olive oil until eggplant is soft. Remove to a plate. In the same pan, cook the sausage. Add the red wine and scrape up any brown bits on the bottom of the pan. Reduce the liquid. Add broth and the hand-crushed tomatoes. Return eggplant to the pan and salt to taste. Add optional fresh spinach or basil. Simmer up to one hour (I usually do about 30 min) until liquid has reduced slightly and sauce has thickened. Serve over penne, or rice for a glutton-free meal.