EGGPLANT AND SWEET SAUSAGE BAKE

Eggplant and Sweet Sausage Bake image

Provided by Irmgard

Time 1h25m

Yield 4 serving(s)

Number Of Ingredients 16

1/4 cup olive oil
1/2 lb sweet Italian sausage, casings removed
1 medium eggplant, peeled and cut into 1-inch cubes (about 1 lb.)
1 1/2 teaspoons salt
1/2 teaspoon cayenne
1/4 teaspoon fresh ground black pepper
1 cup onion, chopped
1/4 cup bell pepper, chopped
1/4 cup celery, chopped
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
2 tablespoons garlic, minced
2 cups chicken stock
2 tablespoons fresh parsley, chopped
1 cup fine dry breadcrumb
1/2 cup parmesan cheese, grated

Steps:

Preheat the oven to 375 degrees F.
Heat the oil in a large skillet over medium-high heat.
Add the sausage and cook until brown.
Add the eggplant, salt, cayenne, and black pepper.
Saute for 2 to 3 minutes, or until slightly soft.
Add the onions, bell peppers, and celery and saute for 2 to 3 minutes, or until slightly wilted.
Add the thyme, oregano, and garlic.
Stir and cook for 1 minute.
Add the chicken stock and parsley and cook for about 3 minutes, stirring.
Remove from the heat and add the bread crumbs and cheese.
Mix well.
Spoon into a casserole dish and bake for about 45 minutes, or until bubbly and golden brown.
Serve hot.