|Brian's Italian Sausage and Eggplant Pasta|
Great News! Omit the Italian sausage and you have a fabulous vegetarian dish. Let's call it Jo's Eggplant pasta :-)
|Jo's vegetarian version|
2 Italian sausages (mild or spicy)
1 lb pasta, cooked al dente (rigatoni or penne)
1 eggplant, cubed
2 onions, peeled and diced
2 cloves garlic, minced
1 28-oz can of diced tomatoes
1 cup of tomato puree
1 tbsp capers, drained and rinsed
1/2 cup Kalamata olives, pitted and roughly chopped
1 tbsp each of dried oregano and dried basil
1 tsp dried peppers
1 cup ricotta cheese
2 tbsp grated parmesan cheese (for serving)
Salt and pepper to taste
|Simmering the vegetables before adding the meat|
and the cheese
Make a fabulous vegetarian version by omitting the Italian sausage. I made the vegetarian version without the cheeses for a more pronounced tomato flavour.
You can add more/different vegetables: zucchini, cauliflower, mushrooms.
You can vary the cheeses by using feta or mozzarella.
You could add a dash of red wine to the sauce.