- 1 eggplant
- 1 large onion
- 14 oz can diced tomatoes
- 14 oz smoked sausage link, sliced 1/4 inch thick
- herbs of choice, basil, thyme, fennel seeds etc.
Spray a shallow ovenproof dish with cooking spray or oil with olive oil. Alternate rows of eggplant and onion slices, overlapping slices and rows by about 1/3. Salt lightly, Sprinkle with herbs of your choice. (We like basil, thyme and fennel seeds.)
Distribute a 14 oz. can of diced tomatoes over the top.
Slice a 14 to 16 oz. smoked sausage link in 1/4 inch wheels. Distribute evenly across the top.
Bake at 325 in the lower part of the oven for 1 1/4 to 1 1/2 hours.
Late breaking news: When I have leftovers, I hollow out a nice crusty baguette and stuff it with this stuff. Let it sit for a while to absorb some juices, maybe press it. Slice and you have a dynamite sandwich. Adding some provolone wouldn't hurt. Actually, the sandwich is so good, I would make this just for sandwiches.
Lately, I have been preparing this dish without the sausage and liberal drizzles of olive oil and it still serves well as a sandwich ingredient and a side dish. This could probably be appealing to vegetarian friends.
For more eggplant discussion, please visit Eggplant in the Cooking forum.
Keywords: Main Dish, Vegetables, Easy
( RG278 )