Bucatini with Sausage and Eggplant Sauce

Bucatini with Sausage and Eggplant Sauce Photography by Jodi Pudge Image by: Bucatini with Sausage and Eggplant Sauce <br /> Photography by Jodi Pudge Author: Canadian Living

  • Portion size 4 servings
  • Credits : Canadian Living Magazine: April 2010

Ingredients

  • 2 eggplants
  • 2 teaspoons salt
  • 1 tablespoon extra-virgin olive oil
  • 2 mild Italian sausages
  • 1 can whole tomatoes
  • 1/4 cup red wine (optional)
  • 1/4 teaspoon dried Italian herb seasoning
  • 1/4 teaspoon dried basil
  • 1 pinch salt
  • 1 pinch granulated sugar
  • 1 lb bucatini pasta
  • 1 lb spaghetti
  • Parmesan cheese
  • hot pepper flakes

Method

Peel eggplants; cut into 1-inch (2.5 cm) cubes. Place in colander and toss with salt. Let stand for 10 to 30 minutes to release bitter juices. Squeeze and pat dry.

In Dutch oven, heat oil over medium-high heat. Remove sausages from casings; fry, breaking up with spoon, just until starting to brown. Add eggplant; cook, stirring, until softened and sausage is no longer pink.

Add tomatoes, breaking up with spoon, wine (if using), herb seasoning, salt and sugar; bring to boil. Reduce heat, cover and simmer, stirring occasionally, for 20 minutes.

Meanwhile, cook pasta according to package instructions; drain and serve with sauce. Sprinkle with cheese and hot pepper flakes.

Nutritional facts Per serving: about

  • Sodium 1466 mg
  • Protein 25 g
  • Calories 697.0
  • Total fat 18 g
  • Potassium 863 mg
  • Cholesterol 26 mg
  • Saturated fat 5 g
  • Total carbohydrate 112 g

%RDI

  • Iron 52.0
  • Fibre 0.0
  • Folate 124.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 10.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 3.0
  • Vitamin C 52.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Bucatini with Sausage and Eggplant Sauce

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