In the long, lazy days of summer, eggplants abound. This recipe is a truly decadent way of using this often-maligned vegetable. Cooking a meaty filling with our Sweet Italian Sausage and Sugo di Pomodoro and then stuffing roasted eggplants with it, makes a hearty and extraordinary dish that has very clear Mediterranean vibes.
Very easy to make, and even better because you can make ahead of time and even freeze to be reheated for a quick dinner on any day of the week. This is perfect summer fare.
Directions
- Cut strips of skin off eggplants and cut a slit down their length, without cutting all the way through.
- Brush generously with olive oil, season with salt and pepper, and roast at 400°F for 35-40 minutes, or until soft.
- In large saucepan, heat 2 Tbsp olive oil and cook onion and green pepper until soft, 5-7 minutes.
- Add sausage and garlic flowers and cook, breaking up with a spoon, 5-7 minutes.
- Add 1 ½ cups sugo di pomodoro and simmer, partially covered, for 30 minutes.
- Season with salt and pepper to taste and mix in parsley.
- In casserole pan, place 1 cup sugo di pomodoro and water, mix well.
- Place eggplants on top, slit open and fill with sausage mixture.
- Drizzle with 2 Tbsp olive oil and bake, covered with foil, at 375° for 30-40 minutes, or until very tender.
- Serve, topped with parsley and mint leaves.
Ingredients
- 6 small Italian eggplants about 5" long
- 6 Tbsp Farm Boy™ Extra Virgin Olive Oil (1 L) divided
- 1 cup onion diced
- 3/4 cup green pepper diced
- 300 g Farm Boy™ Smoked Sweet Italian Sausages (500 g) removed from its casing
- 2 tsp Farm Boy™ Garlic Flowers (190 ml)
- 2.5 cups Farm Boy™ Sugo Di Pomodoro Tomato Sauce (680 ml) divided
- Salt and Pepper to taste
- 1/4 cup water
- 4 Tbsp parsley chopped
- Mint and parsley leaves for garnish
