Sausage Eggplant Pasta Sauce

Recipe by Irmgard
READY IN: 1hr 10mins
YIELD: 4 cups




  • In a colander, toss the eggplant with 1/2 teaspoon of the salt and let stand for 10 minutes.
  • Pat dry with a paper towel and set aside.
  • Remove the casings from the sausage.
  • In a large, shallow Dutch oven, heat 1 tablespoon of the oil over medium-high heat.
  • Brown the sausage, breaking up any large chunks.
  • With a slotted spoon, transfer to a paper towel-lined plate.
  • Drain the fat from the pan.
  • Heat the remaining oil in the same pan over medium heat.
  • Cook the onion, celery, garlic, oregano, pepper, eggplant and remaining salt, stirring occasionally, until the eggplant is very soft, about 15 minutes.
  • Add the tomatoes, breaking up with a spoon.
  • Return the sausage to the pan and bring to a boil.
  • Reduce the heat and simmer until thickened, about 35 minutes.