Prep 30 mins
Cook 50 mins
Greek dish of sausages, eggplants and peppers. The 50 minutes cooking time is not really all "passive" time, because part of the time the sauce is simmering you are sauteing the meat and vegetables.
- 2 lbs eggplants, sliced
- 2 lbs tomatoes, peeled,seeded and mashed or 1 (28 ounce) can tomato puree
- 1 medium onion, chopped
- 1 teaspoon paprika
- 1 teaspoon sugar
- 1 lb country sausage, sliced thin
- 1 lb green bell pepper, cut in strips
- olive oil
- 1⁄4 cup rose wine
- salt and pepper
- instant mashed potatoes or flour (optional)
- snipped parsley
- Sprinkle the eggplant slices with salt; let stand 1/2 hour, rinse and drain.
- In a saucepan simmer the mashed or puréed tomatoes, onion, paprika and sugar 15-20 minutes over medium-low heat.
- Meanwhile, sauté eggplant and green peppers in olive oil; start with 2 Tbs oil and add 1 Tbs at a time as needed, using only the minimum amount of oil necessary.
- Remove eggplants and green peppers from heat, drain and add to tomato sauce; simmer 15 minutes more.
- Brown sausages in skillet with no fat added; remove from heat and drain off sausage fat.
- Add sausages to tomato sauce with wine and simmer another 10 minutes.
- Add salt and pepper to taste.
- If necessary to thicken sauce, add some mashed potato flakes or flour and simmer 2-3 more minutes, stirring.
- Remove from heat.
- Sprinkle parsley over top before serving.
It is not usual to find eggplant in spetsofai - in fact, I have never seen it done that way, and that is what prompted me to tag this recipe. At first, I thought there was WAY too much tomato sauce, but decided to follow the recipe as written, and I'm so glad I did. The eggplants melted beautifully into the sauce (some pieces stayed whole, some kind of mushed into it). This dish was extremely flavourful and we really enjoyed it. The sauce did need a bit of thickening, but I preferred to use a handful of crumbled feta (love the combo of feta, eggplant and tomato) and just cut down on the salt I added. Delicious!