Eggplant and Sweet Sausage Bake

This recipe can be quite salty so adjust the amount of salt to your own personal taste. Courtesy of Emeril Lagasse.

• Ready In: 1 hr 25 mins
• Serves: 4

Ingredients

• 1⁄4 cup olive oil
• 1⁄2 lb  sweet Italian sausage, casings removed
• 1  medium eggplant, peeled and cut into 1-inch cubes (about 1 lb.)
• 1 1⁄2 teaspoons salt
• 1⁄2 teaspoon cayenne
• 1⁄4 teaspoon fresh ground black pepper
• 1  cup onion, chopped
• 1⁄4 cup bell pepper, chopped
• 1⁄4 cup celery, chopped
• 1⁄2 teaspoon dried thyme
• 1⁄2 teaspoon dried oregano
• 2  tablespoons garlic, minced
• 2  cups  chicken stock
• 2  tablespoons fresh parsley, chopped
• 1  cup  fine dry breadcrumb
• 1⁄2 cup parmesan cheese, grated

Directions

1. Preheat the oven to 375 degrees F.
2. Heat the oil in a large skillet over medium-high heat.
3. Add the sausage and cook until brown.
4. Add the eggplant, salt, cayenne, and black pepper.
5. Saute for 2 to 3 minutes, or until slightly soft.
6. Add the onions, bell peppers, and celery and saute for 2 to 3 minutes, or until slightly wilted.
7. Add the thyme, oregano, and garlic.
8. Stir and cook for 1 minute.
9. Add the chicken stock and parsley and cook for about 3 minutes, stirring.
10. Remove from the heat and add the bread crumbs and cheese.
11. Mix well.
12. Spoon into a casserole dish and bake for about 45 minutes, or until bubbly and golden brown.
13. Serve hot.