Baked Eggplant and Sausage Ziti

Makes eggplant GOOD!

• Ready In: 1 hr 20 mins
• Serves: 6

Ingredients

• 2 1⁄2 tablespoons olive oil
• 3⁄4 lb  sweet Italian sausage, casings removed
• 1  small eggplant, cut into 1/2-inch cubes
• 1  yellow onion, chopped
• 3  garlic cloves, minced
• 1⁄2 cup dry red wine
• 1 (28 ounce) can crushed tomatoes, undrained
• 5  ounces ziti pasta, cooked al dente
• 1⁄4 cup  chopped fresh basil leaf
• 1⁄4 cup  chopped kalamata olive
• 2 1⁄2 cups  shredded mozzarella cheese
•  salt
•  fresh ground black pepper
• 1⁄2 cup  freshly grated parmigiano-reggiano cheese

Directions

1. Preheat oven to 400 degrees,.
2. In medium nonstick skillet over medium high heat, warm 2 teaspoons of oil. Brown sausage for 5 minutes, breaking up with the back of a wooden spoon. Drain sausage on paper towels, reserving 1 tablespoons of fat in skillet.
3. Over medium-high heat, cook eggplant in skillet for 6 minutes. Transfer eggplant to large bowl. Return skillet stove and heat 1 tbsp of oil over medium heat. Saute onions for 5-6 minutes. Add garlic; cook one minute. Add wine, increase heat to medium-high heat and bring to boil, scraping bottom of skillet to release browned bits. Cook for 3 minutes; add tomatoes and simmer for 10 minutes.
4. Add sausage, pasta, basil, olives and 2 cups of mozzarella along with tomato sauce to bowl of eggplant. Stir to combine and season with salt and pepper. Transfer mixture back to skillet and top with 1/2 cup mozzarella cheese and Parmigiano-Reggiano cheese. Cover; bake 25 minutes. Uncover and place under oven broiler seet at 500 degrees for 5 minutes.