| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Grains, Dairy | Eggplant | 6 | Servings | |
INGREDIENTS
| 1 | lb | Mild Bulk Sausage |
| 1 | 28 Oz Tomatoes Undrained | |
| & Chopped | ||
| 1 | Onion, Sliced | |
| 2 | Green Bell Peppers | |
| Core/Seed/Chop | ||
| 1/3 | c | Tomato Paste |
| Salt And Pepper | ||
| 1 | Eggplant, Peeled & Cubed | |
| 1/2 | c | Romano Cheese, Grated |
INSTRUCTIONS
Cook the sausage, onion and green bell pepper in a large skillet until the sausage is browned. Drain on paper towels. Return to the skillet. Add all the remaining ingredients except the cheese. Simmer until the eggplant is tender (about 20 minutes). Sprinkle the cheese over. Serve. Yields 6 Servings Recipe by: Joel.Ehrlich@salata.com (Joel Ehrlich) Posted to recipelu-digest Volume 01 Number 233 by RecipeLu <recipelu@geocities.com> on Nov 09, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 351
Calories From Fat: 217
Total Fat: 24.4g
Cholesterol: 94.5mg
Sodium: 998.6mg
Potassium: 484.2mg
Carbohydrates: 8.2g
Fiber: 1.6g
Sugar: 4.2g
Protein: 24.6g