This chunky, richly flavoured sauce heats up well again as leftovers. If you like it spicy, add a pinch of hot pepper flakes.
- Portion size 4 servings
- Credits : Canadian Living Magazine: April 2008
MethodIn colander, toss eggplant with 1/2 tsp (2 mL) of the salt ; 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.
Nutritional facts Per serving: about
- Sodium 1312 mg
- Protein 26 g
- Calories 654.0
- Total fat 24 g
- Cholesterol 36 mg
- Saturated fat 6 g
- Total carbohydrate 85 g
- Iron 48.0
- Folate 94.0
- Calcium 11.0
- Vitamin A 3.0
- Vitamin C 50.0