Eggplant and Olive Pasta Sauce with Fried Peppers and Onions
This sauce can simmer all afternoon. It only gets better with time! Serve with a side of Fried Italian Sausage (or vegan substitute) and Peppers and a glass of Chianti and your guests will be singing “Santa Lucia” by the time you bring out dessert.
Eggplant and Olive Sauce with Peppers and Sausage
For the Sauce:
1 batch of Rustic Tomato Sauce
2 tbs olive oil
3 large shallots, finely chopped
1 large clove garlic, minced
8 cups coarsely chopped tomatoes (Roma are best but any kind will do)
1 tsp dried basil
1 tsp dried oregano
1/4 tsp red pepper flakes
salt and pepper to taste
Saute the shallots and garlic in the oil. Add the rest of the ingredients and bring to a boil. Let simmer anywhere from 20-45 minutes. If you want a richer sauce, stir in one six ounce can of tomato paste.
1 eggplant, peeled and cut into 1/2 inch cubes
10-12 pitted, kalamata or oil-cured black olives, rinsed and halved
Add the eggplant and olives to your sauce and bring to a simmer. Cook at least 30 minutes or as long as all afternoon. Serve with your favorite pasta. We use a gluten-free variety. Top with freshly grated parmesan-reggiano.
For the Peppers and Sausage:
1 lb Italian Sweet Italian Sausage Links (or vegan substitute)
1 medium onion 4 “frying” peppers (red, yellow or green)
1 clove garlic 1 tbs olive oil
Cut links into 1 inch pieces. Saute until crisp and nearly cooked through. Set aside, but keep warm. Rinse and dry pan. Finely chop the garlic. Core, seed and thinly slice the peppers. Peel and thinly slice the onion. Heat the pan and the olive oil. Add the onion, peppers and garlic and saute until the peppers begin to brown. Return the sausage to the pan and saute until done. ~Lady Glyn
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