Menu
1 small to medium eggplant, peeled and cubed into 3/4 inch pieces
2 tablespoons olive oil
2 teaspoons salt, preferably a coarse grind or kosher
1/2 pound ground Italian sausage, spicy or sweet
1 teaspoon minced garlic
1 pound box of penne noodles cooked al dente
24-ounce jar of marinara sauce or use recipe provided
1/2 cup crumbled goat cheese
Marinara ingredients
2 tablespoons olive oil
1 medium onion, small dice
2 to 3 garlic cloves, minced
1 tablespoon Italian seasoning
1/4 cup red wine
28-ounce can crushed tomatoes
1 teaspoon salt
1 teaspoon pepper
1/4 teaspoon crushed red pepper
1/4 cup parmesan cheese
Marinara preparation
Heat olive oil in a medium sauce pan over medium-high heat.
Add onions and stir frequently until onions become translucent.
Add garlic and Italian seasoning, stirring continuously for about 30 seconds or until herbs become aromatic – being careful to not burn the garlic and herbs.
Add red wine and cook for 1 to 2 minutes or until the wine comes to a boil.
Add crushed tomatoes, salt, pepper, crushed red pepper and parmesan cheese.
Stir well and reduce heat to low.
Cover and cook 45 minutes, stirring periodically.
Eggplant and sausage preparation
Spread peeled and cubed pieces on a paper towel and sprinkle evenly with salt.
Allow to sit for about 5 minutes to expel moisture from the eggplant, then dry with a paper towel.
Heat olive oil in a deep skillet on medium-high heat and cook sausage until well-browned.
Add eggplant and minced garlic.
Cook for about 10 minutes or until the eggplant is tender.
Add marinara sauce to eggplant and sausage mixture until heated through.
Serve on top of penne and sprinkle with crumbled goat cheese.
“This is a nice, hearty dinner for those cooler October evenings.” – Chef Rose
