New year…new recipes! If you’re looking for dinner ideas, you’ve found the right post. Sausage Eggplant Tomato Sauce with pasta has been a favorite weeknight meal at our house for the past 6 years. Everyone devours it!
When the monkeys were toddlers, I diced up the eggplant really small so that a bite or two would sneak into their picky, little mouths. Now eggplant is Bean’s favorite part of the dish! Small Mommy victories like these keep us going, right?
Eggplant is full of antioxidants, low in calories, and high in fiber. It protects against inflammation and disease formation — including cancer. Eggplant helps maintain healthy blood cholesterol levels. Plus, it’s shiny and purple. Plenty of reasons to pick up some eggplant next time you’re at the market!
This recipe for Sausage Eggplant Tomato Sauce comes together quickly with only 8 ingredients, most of which can be kept in the pantry or freezer. The sauce is naturally gluten free if your sausage is gluten free. In fact, it tastes best with sausage from a local farm or butcher. We love the sweet Italian pork sausage from either MEat (Kittery, Maine) or Lilac Hedge Farm, which is available at farmers markets across Massachusetts including Boston Public Market.
Serve this Sausage Eggplant Tomato Sauce over any kind of pasta or pasta alternative. Choose Jovial or Andean Dream pasta to make it gluten free. For a veggie packed meal, try this recipe over homemade zoodles like in the picture above. It’s a great way to eat more vegetables. I use this spiralizer to make the noodles from zucchini. Sweet Pea loves to crank the lever to help make noodles.
Leftovers freeze well or pack it up for tomorrow’s lunch. Cómelo todo!
- 1 eggplant, diced
- 1 pound Italian sausage, casing removed
- 1/2 cup red wine
- 2-3 garlic cloves, diced
- 1 1/2 - 2 cups chicken or beef broth
- 25 ounce box of chopped tomatoes
- Olive oil
- Salt to taste
- In a dutch oven, saute eggplant and garlic in olive oil until eggplant is soft, stirring frequently. Remove to a plate.
- Cook the sausage in the same pot. Add the red wine and scrape up any brown bits. Reduce the liquid.
- Add broth and tomatoes. Return eggplant to the pan and salt to taste.
- Simmer up to one hour until the liquid has reduced slightly and sauce has thickened. If you're short on time, crank it up and cook for about 20 minutes.
- Serve over hearty shaped pasta, zoodles or steamed broccoli.