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 Farm Boy™ Sweet Italian Sausage and Farm Boy™ 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
- Preheat oven to 400°F.
- Cut strips of skin off eggplants and cut a slit down their length, without cutting all the way through.
- Brush generously with Farm Boy™ Extra Virgin Olive Oil, season with salt and pepper, and roast for 35-40 minutes, or until soft.
- In large saucepan, heat 2 Tbsp Farm Boy™ Extra Virgin Olive Oil and cook onion and green pepper until soft, about 5-7 minutes.
- Add Farm Boy™ Sweet Italian Sausage and Farm Boy™ Garlic Flowers to pan and cook, breaking up with a spoon, about 5-7 minutes.
- Add 1 ½ cups Farm Boy™ 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 Farm Boy™ Sugo di Pomodoro and water. Mix well.
- Place eggplants on top and fill with sausage mixture.
- Reduce heat to 375°.
- Drizzle with 2 Tbsp Farm Boy™ Extra Virgin Olive Oil and bake, covered with foil, for 30-40 minutes, or until very tender.
- Top with parsley and mint leaves and serve.
Ingredients
- 6 small Italian eggplants about 5" long
- 6 Tbsp extra virgin olive oil divided
- 1 cup onion diced
- 3/4 cup green pepper diced
- 300 g Farm Boy™ Smoked Sweet Italian Sausage removed from its casing
- 2 tsp Farm Boy™ Garlic Flowers
- 2 1/2 cups Farm Boy™ Sugo di Pomodoro Tomato Sauce divided
- salt and pepper to taste
- 1/4 cup water
- 4 Tbsp parsley chopped
- mint and parsley leaves for garnish