Prep the veggies
- 1 C chopped eggplant
- 1 C chopped bell pepper
- 1 C chopped squash/zucchini
- 1/2 C chopped onion
- 2 cloves garlic – chopped
Brown 1 lb Italian Sausage (casings removed)
Remove sausage and put it into a square casserole dish .
Add veggies to skillet and sauté until soft.
Remove veggies, add to sausage in the casserole dish.
Sauté onion and garlic for 2 minutes, then add 1/4 cup chicken broth, deglaze pan.
Add onion and garlic and 1 28 oz can of whole stewed tomatoes (Drained and crushed) to the casserole dish. Stir it all together. Add a pinch of salt, a pinch of pepper and a small pinch of crushed red pepper flakes.
(note: This was an improvisation because I did not want to add tomatoes to my cast iron skillet yet. It would be better to let it all simmer together on the stove for a while. But since my pan is newly seasoned it cannot yet handle the acidity of tomatoes so I did it this way, it was great.)
Top with chopped fresh basil and mozzarella cheese.
Bake 15 minutes at 350 until cheese melts and it’s all hot and bubbly.
Thoughts: This was good, it would be really really good over pasta but we had it by itself. It’s very juicy and the broth is amazing.