Saturday, July 14, 2012

Trader Joes Recipe Series –3 Sausage & Eggplant


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.

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