Eggplant and Sausage Penne

1. 1

   Saute eggplant and garlic in olive oil until eggplant is soft.

2. 2

   Remove to a plate.

3. 3

   In the same pan, cook the sausage.

4. 4

   Add the red wine and scrape up any brown bits on the bottom of the pan.

5. 5

   Reduce the liquid.

6. 6

   Add broth and the hand-crushed tomatoes.

7. 7

   Return eggplant to the pan and salt to taste.

8. 8

   Add optional fresh spinach or basil.

9. 9

   Simmer up to one hour (I usually do about 30 min) until liquid has reduced slightly and sauce has thickened.

10. 10

    Serve over penne, or rice for a glutton-free meal.

* Per serving · 4 servings · Values may vary.

No additional tips available.