 |
Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 2 |
|
A simple herbed skillet dish, with the heady aromas of basil, oregano, red wine vinegar, garlic, red onions and olive oil. I served it with chive potatoes, lemon-pepper white beans and broccoli, and bulgur wheat for a big brunch - huge hit. Ingredients:
1 large eggplants or 2 small eggplants |
1 medium red onion |
2 cups frozen spinach |
2 boca soy vegetarian sausage patties |
2 tablespoons olive oil |
1 1/2-2 tablespoons minced garlic |
1 teaspoon dried basil |
3/4 teaspoon dried oregano |
1/2 teaspoon dried marjoram |
1/2 teaspoon dried rosemary |
Directions:
1. Chop eggplant into bite-sized chunks.
2. Defrost soy sausage; dice into small chunks.
3. Dice red onion.
4. Heat olive oil in heavy skillet.
5. Add red onion, olive oil, garlic. Sauté for 3-5 minutes.
6. Add dried herbs, sauté 2-4 minutes.
7. Add eggplant. Sauté on higher heat for 4-8 minutes.
8. Add spinach and soy sausage. Cook for at least 10 minutes to let flavors finish melding.
|
|