Rotini with Sausage Eggplant Sauce
This chunky, richly flavoured sauce heats up well again as leftovers. If you like it spicy, add a pinch of hot pepper flakes.
Servings: 4
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 654 |
| pro | 26 g |
| total fat | 24 g |
| sat. fat | 6 g |
| carb | 85 g |
| fibre | 9 g |
| chol | 36 mg |
| sodium | 1312 mg |
| % RDI: | - |
| calcium | 11% |
| iron | 48% |
| vit A | 3% |
| vit C | 50% |
| folate | 94% |
-
1 eggplant, cubed (about 1 lb/500 g)
3/4 tsp (4 mL) salt
12 oz (375 g) hot italian sausages
3 tbsp (45 mL) extra-virgin olive oil
1 onion, diced
1 stalk celery, diced
2 cloves garlic, minced
1 tsp (5 mL) dried oregano
1/4 tsp (1 mL) pepper
1 can (28 oz/796 mL) whole tomatoes
4 cups (1 L) rotini or other curly pasta (12 oz/375 g)
Preparation:
In colander, toss eggplant with 1/2 tsp (2 mL) of the sa< let stand for 10 minutes. Pat dry with paper towel; set aside.
Remove casings from sausages; set sausages aside.
In large shallow Dutch oven, heat 1 tbsp (15 mL) of the oil over medium-high heat; brown sausages, breaking up with spoon. With slotted spoon, transfer to paper towel–lined plate. Drain fat from pan.
Heat remaining oil in same pan over medium heat; cook onion, celery, garlic, oregano, pepper, eggplant and remaining salt, stirring occasionally, for about 15 minutes or until eggplant is very soft.
Add tomatoes, breaking up with spoon. Return sausages to pan; bring to boil. Reduce heat and simmer for about 35 minutes or until thickened.
Meanwhile, in large pot of boiling salted water, cook pasta for about 8 minutes or until tender but firm. Drain and return to pot or place in serving bowl. Spoon sauce over top.
Remove casings from sausages; set sausages aside.
In large shallow Dutch oven, heat 1 tbsp (15 mL) of the oil over medium-high heat; brown sausages, breaking up with spoon. With slotted spoon, transfer to paper towel–lined plate. Drain fat from pan.
Heat remaining oil in same pan over medium heat; cook onion, celery, garlic, oregano, pepper, eggplant and remaining salt, stirring occasionally, for about 15 minutes or until eggplant is very soft.
Add tomatoes, breaking up with spoon. Return sausages to pan; bring to boil. Reduce heat and simmer for about 35 minutes or until thickened.
Meanwhile, in large pot of boiling salted water, cook pasta for about 8 minutes or until tender but firm. Drain and return to pot or place in serving bowl. Spoon sauce over top.
Source
Canadian Living Magazine: April 2008
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