Friday, May 20, 2011


I served it over penne pasta. Also, my hubby isn't too big on veggies, so I added some Italian sausage to it for him.

1 med. eggplant, peeled and chopped into 1" chunks
2 zucchini, quartered and chopped
1 (28 oz) can diced tomatoes
1/2-3/4 cup chicken broth
1/2 onion, chopped
2 cloves garlic, minced
2-3 links Italian sausage, casings removed
2 sprigs rosemary stripped and leaves chopped (all the recipes I found actually called for thyme, but I didn't have any, so use whatever you like better)
2-3 tbsp fresh chopped basil
salt & pepper
olive oil

Heat a couple tbsp of olive oil in a large, deep skillet over med-high. Brown the sausage, then add the onions and garlic. Cook until softened. Add the eggplant and 1/4 cup of chicken broth. Cover and cook until the eggplant begins to soften. Add the zucchini and 1/4 cup more chicken broth. Cover and cook until zucchini begins to soften. Add the tomatoes and rosemary. Salt and pepper to taste. Simmer until everything is cooked through, adding a little more chicken broth if necessary. Stir in the chopped basil a minute or two before serving.

Posted by: Erika

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