Spaghetti sauce with sausage, mushrooms, and eggplant

I made up this recipe the other day to use up some eggplant. It was an instant hit.


(serves 13)


  1. Slice the sausage into bite-size morsels and sautae until browned. While the sausages are browning, cut up the vegetables as indicated in step 2. Remove from pan leaving fat for next step.
  2. Slice the onions and the mushrooms. Cut the peppers into 1/2-inch squares and dice the tomato. Cut the eggplant into a julienne style.
  3. Add a little oil to the pan and sautae the onions, peppers, mushrooms, eggplant and tomato until the onions are transparent and soft. Add the tomato sauce and the spices and return the sausage to the pan. Cook about 15 minutes. Serve with fettucine.


Zucchini can be substituted for the eggplant, and canned tomatoes can be substituted for the tomato and sauce. The sauce should be relatively thick. The sausage can be hot or mild Italian sausage, but if you use mild sausage you will need to add more spices.


Difficulty: easy.
Time: 30 minutes.
Precision: no need to measure.


Anita Cochran 
Astronomy Dept., The Univ. of Texas, Austin, TX 
{noao, ut-sally, ut-ngp}!utastro!anita arpa: anita@astro.UTEXAS.EDU  
Recipe last modified: 05 Feb 86

Original header

From: anita@utastro (Anita Cochran)
Subject: RECIPE: Sausage spaghetti sauce with eggplant
Date: 14 Feb 86 06:11:47 GMT
Organization: Astronomy Dept., The Univ. of Texas, Austin
Approved: reid@glacier.ARPA

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