Baked Eggplant and Sausage Ziti
- Ready In:
- 1hr 20mins
- Ingredients:
- 14
- 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
- Preheat oven to 400 degrees,.
- 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.
- 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.
- 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.
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RECIPE SUBMITTED BY
KathyP53
Ozark, Missouri