Eggplant with Sausage and Mushrooms.

“a rainy summer day is good for the soul”

Sometimes I look forward to rainy days. Since we had such perfect weather this weekend, I’m kind of welcoming the rain. It gives me an excuse to stay in the house, and get stuff done that I don’t do because of the beautiful weather. Who wants to stay in when it’s so nice out? So, I got to organize my house for when my nephew and his family come to visit at the end of the week. I decided early what I was going to make for dinner. I went to pick up my granddaughter Nyla and while picking her up I went to get eggplant for my recipe.

I was thinking about my grandmothers recipe with eggplant and crushed tomatoes, which inspired me to make this recipe. (Stay tuned for that recipe). She never realized how amazing of a cook she really was.

  • 3 pieces of sausage, take casing off and crumble your favorite kind
  • 1 small eggplant, leave skin on
  • 1/2 container of mushrooms
  • salt, pepper,garlic powder to taste
  • 3 gloves garlic, minced
  • 1 28 ounce can of crushed tomatoes
  • fresh parsley to taste
  • fresh basil to taste

Saute the minced garlic and seasoning in a splash of oil. Take suasage out of casing and crumble into pan. Saute a few minutes then add eggplant and cook until eggplant is soft. Add crushed tomatoes, parsley, basil and mushrooms. Cook on medium low until done.

Ronnie and Anthony put it over polenta. I put it over cheese tortellini. It was delicious!! I hope you enjoy it.

One Comment Add yours

  1. Deb says:

    Another delicious meal Stephanie ! It sounds really good over the tortellini

    Liked by 1 person

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