'Cause it was amazing.
That probably sounds really conceited.
But it was. Really.
Give it a whirl. You'll be glad you did.
OH! By the way.....just a little PSA for you all. The recipe called for ricotta (low fat of course, which we all know I don't do) so I picked up some organic ricotta. Not because it was organic (that part was a bonus), but because the price was right and it was whole fat ricotta rather than the low fat/no fat traditional brands. Ohmylanta, was it GOOD. I am usually indifferent to ricotta, but this stuff......seriously??!?!?!?! This is what I've been missing? Folks, once you go whole fat, you'll never go back. For reals.
|Notice the garden fresh tomatoes and cucumber on the salad. Sigh.....I miss summer already!|
Spicy Sausage and Roasted Eggplant Pasta
Extra Virgin Olive Oil
1 large eggplant, cut up in 1/2 inch cubes
Salt and Pepper
8 oz. small piece pasta (I used whole wheat penne)
1/2 cup onion, diced
8 oz. spicy sausage (I use the habanero chicken sausage from Costco), cubed
1/2 tsp oregano
2 cloves garlic, minced
1 can diced tomatoes
2 Tbsp capers
2 Tbsp red wine
1 Tbsp vinegar (I used rice)
1/3 cup parsley, minced
Preheat oven to 400 degrees. Place cubed eggplant on a baking sheet (I used my baking stone). Drizzle with a generous amount of olive oil and season with salt and pepper. Roast in preheated oven for about 25 minutes, stirring eggplant about half way through the cooking. Eggplant will be tender and smaller in size when finished. Remove from oven and set aside.
Bring a large pot of water to a rolling boil and cook pasta according to package directions.
While pasta and eggplant are cooking, in a separate skillet, over high heat add onion and sausage with several drizzles of olive oil and cook until sausage is starting to brown and onions are translucent. (My sausage comes fully cooked, so I was just heating it through.) Reduce heat to medium and add oregano, garlic, tomatoes, capers, red wine, vinegar, and eggplant. Allow sauce to heat through and reduce slightly. Stir in pasta and parsley, reserving about 2 tablespoons parsley for serving.
Serve pasta with a generous scoop (about 2 tablespoons) of ricotta on top and sprinkle with remaining parsley.
♥ ♥ ♥ ♥ ♥
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