 |
Prep Time: 30 Minutes Cook Time: 50 Minutes |
Ready In: 80 Minutes Servings: 8 |
|
Greek dish of sausages, eggplants and peppers. The 50 minutes cooking time is not really all passive time, because part of the time the sauce is simmering you are sauteing the meat and vegetables. Ingredients:
2 lbs eggplants, sliced |
2 lbs tomatoes, peeled,seeded and mashed or 1 (28 ounce) can tomato puree |
1 medium onion, chopped |
1 teaspoon paprika |
1 teaspoon sugar |
1 lb country sausage, sliced thin |
1 lb green bell pepper, cut in strips |
olive oil |
1/4 cup rose wine |
salt and pepper |
instant mashed potatoes or flour (optional) |
snipped parsley |
Directions:
1. Sprinkle the eggplant slices with salt; let stand 1/2 hour, rinse and drain.
2. In a saucepan simmer the mashed or puréed tomatoes, onion, paprika and sugar 15-20 minutes over medium-low heat.
3. Meanwhile, sauté eggplant and green peppers in olive oil; start with 2 Tbs oil and add 1 Tbs at a time as needed, using only the minimum amount of oil necessary.
4. Remove eggplants and green peppers from heat, drain and add to tomato sauce; simmer 15 minutes more.
5. Brown sausages in skillet with no fat added; remove from heat and drain off sausage fat.
6. Add sausages to tomato sauce with wine and simmer another 10 minutes.
7. Add salt and pepper to taste.
8. If necessary to thicken sauce, add some mashed potato flakes or flour and simmer 2-3 more minutes, stirring.
9. Remove from heat.
10. Sprinkle parsley over top before serving.
|
|