Chunky Eggplant and Sausage Pasta Sauce
February 24, 2018
1In a Dutch oven or large soup pot heat 3 tablespoons olive oil over medium heat and add the bell pepper, onion, garlic, eggplant and ½ teaspoon Italian seasoning. Cook, stirring often about 10 minutes or until the eggplant starts to soften around the edges but is still firm in the center. Season well with salt and pepper to taste. Remove to a bowl and cover with foil.
2Add the sausage to the pan and break it apart as it cooks. Once it's browned tip the pan and scoop out the excess grease.
3Add the eggplant and veggies back in along with the crushed tomatoes, 1 teaspoon Italian seasoning, 1 teaspoon salt and ½ teaspoon black pepper.
4Bring to a simmer and cook 30 - 35 minutes, stirring often. Taste and season as needed.
5Stir in the parsley. Serve with your favorite pasta with dollops of ricotta on top and a big sprinkle of Parmesan.