| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains, Dairy |
|
Eggplant |
6 |
Servings |
INGREDIENTS
| 1 |
lb |
Mild Bulk Sausage |
| 1 |
cn |
(28 Oz) Tomatoes; Undrained & Chopped |
| 1 |
md |
Onion; Sliced |
| 2 |
sm |
Green Bell Peppers; Core/Seed/Chop |
| 1/3 |
c |
Tomato Paste |
|
|
Salt And Pepper |
| 1 |
lg |
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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