Ingredients:
- 4 Italian sausages (sweet or hot, depending on your preference)
- 1 large eggplant, diced into 1-inch cubes
- 2 bell peppers (red and yellow for color), sliced
- 1 large onion, sliced
- 3 cloves garlic, minced
- 1 can (14.5 oz) of diced tomatoes, undrained
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- Fresh basil for garnish (optional)
Instructions:
- Prepare the Vegetables:
- Dice the eggplant and sprinkle with salt. Let it sit in a colander for about 20-30 minutes to draw out any bitterness. Rinse and pat dry.
- Slice the bell peppers and onion, and mince the garlic.
- Cook the Sausage:
- In a large skillet, heat 1 tablespoon of olive oil over medium heat.
- Add the sausages and cook until browned on all sides, about 10 minutes. Remove the sausages from the skillet and set aside. Once cool, slice them into 1/2-inch pieces.
- Cook the Vegetables:
- In the same skillet, add the remaining tablespoon of olive oil.
- Add the eggplant and cook until it starts to soften and turn golden, about 5-7 minutes.
- Add the onions, bell peppers, and garlic. Cook until the onions are translucent and the peppers have softened, about 5 more minutes.
- Combine and Simmer:
- Return the sliced sausage to the skillet.
- Add the diced tomatoes with their juice, dried oregano, and dried basil. Stir to combine.
- Lower the heat and let the mixture simmer for 15-20 minutes, allowing the flavors to meld together. Stir occasionally.
- Season and Serve:
- Taste and adjust the seasoning with salt and pepper as needed.
- Garnish with fresh basil if desired.
- Serve:
- Serve hot with crusty bread, over pasta, or alongside a salad, or by itself.
Enjoy your hearty and flavorful meal!