Italian Sausage And Eggplant Soup Recipes

Steps:

• Heat the 1/3 cup of olive oil in a 4-5 quart saucepan.
• Add the eggplant and 1/2 teaspoon of the salt.
• Sautee over medium high heat, stirring freqently 5 minutes or until tender. Transfer eggplant to a bowl.
• In the same pan, heat remaining 2 tablespoons olive oil. Add onions, celery or fennel, garlic, fennel seed, pepper, bay leaves, remaining salt, basil and thyme. Cook over medium high heat for 5 minutes.
• Add sausage and sautee 5-6 minutes breaking meat up into small pieces while cooking.
• Add chicken stock, crushed tomatoes, chopped tomatoes with juice, and the eggplant.
• Cover and simmer 10-15 minutes, if soup seems too thick add more stock. Remove bay leaves before serving.

Steps:

• Bring a large pot of salted water to a boil. Cook the pasta for about 8 minutes, or 2 minutes less than the package directions. Drain, reserving 1 cup of the pasta water.
• Meanwhile, toss the eggplant with 1 tablespoon salt in a colander; allow to sit for 5 minutes. Rinse with cold water, then squeeze out the excess moisture. Dry well on a paper towel-lined tray.
• Heat 2 tablespoons of the oil in a large straight-sided pan over medium heat. Add the sausage and cook, breaking it up with a wooden spoon, until cooked through and beginning to brown, about 6 minutes. Push the sausage off to one side, add the eggplant and cook without stirring for about 3 minutes. Stir together the eggplant and sausage and continue to cook, stirring often, until the eggplant is soft and beginning to brown, about 5 minutes. Stir in the shallots and garlic; cook for another 2 minutes. Deglaze the pan with the reserved pasta water, scraping up any browned bits. Stir in the tomatoes and the remaining 2 tablespoons olive oil and simmer for about 8 minutes, stirring often and breaking up the tomatoes.
• Add the pasta to the sauce and sprinkle the Parmesan and provolone on the bare pasta. Using two wooden spoons, toss to combine until the cheese is melted and the sauce is creamy and coats the pasta.

Steps:

• Peel half the skin from the eggplant and then chop into bite-size pieces. Sprinkle the eggplant with salt, and drain a few minutes on paper towels.
• Heat the oil over medium-high heat, and add the sausage. Crumble the sausage and cook until brown. Add the garlic, celery and onions to the sausage. Pat the moisture off of the eggplant and stir the pieces into the mixture. Season with salt and pepper. Cook the vegetables, partially covered, to soften, 6 to 8 minutes. Add the tomatoes and basil. Bring to a bubble and simmer the sauce to combine the flavors.
• Cool and store for a make-ahead meal. Reheat the sauce on the stovetop over medium heat. If the sauce is too thick add a little water or chicken stock if using to thin it out.
• To serve, bring a pot of water to a boil. Salt the boiling water and cook the pasta to al dente. Add about 1 cup of starchy water to the sauce. Then drain the pasta and toss with the sauce. Adjust the seasoning, then serve in shallow bowls and top with grated cheese and a drizzle of EVOO.

Steps:

• Brown the sausage in a large Dutch oven over medium heat, stirring until it crumbles; drain.
• Add the olive oil and onion. Cook over medium heat until the onion is getting tender. Add the garlic and continue to cook until tender.
• Add eggplant, cook, stirring constantly for 3 minutes. Add the tomato and the next 8 ingredients (up to the oregano leaves, stopping before the wine); bring to a boil. Reduce heat and simmer uncovered, for 2 hours. (Stir occasionally).
• Stir in wine, macaroni, and pepper; cook 15 to 20 minutes or until the pasta is done.
• Ladle soup into individual soup bowls. Top each serving with grated Parmesan cheese.

Steps:

• Cook pasta according to package directions. Meanwhile, in a large skillet, cook sausage over medium heat until no longer pink; drain. Set sausage aside., In the same skillet, saute eggplant and onion in oil. Add garlic; cook 1 minute longer. Stir in the tomatoes, tomato paste, salt, basil and paprika; simmer, partially covered, for 15 minutes. Remove from the heat. Drain pasta; stir into eggplant mixture. Add sausage., Spread half of the sausage mixture in a greased 13x9-in. baking dish. Spread with ricotta cheese. Top with half of the cheese and remaining sausage mixture., Cover and bake at 350° for 40 minutes. Uncover; sprinkle with remaining cheese. Bake 5 minutes longer or until cheese is melted. Let stand for 10 minutes before serving.

Steps:

• The eggplant: Trim the ends off the eggplant and slice into ¼-inch thick rounds. Layer the slices into a large bowl, sprinkling each layer with kosher salt. Set aside for about 30 minutes. Drain, rinse well in fresh water, and lay out on a kitchen towel covering with a second towel. Let dry for a few minutes. (If you are sure the eggplants are not a variety prone to bitterness you can skip the salting step.) Heat a small amount of olive oil in a non-stick skillet over medium high heat and, working in batches, brown the eggplant nicely on each side replenishing the olive oil as needed. Be sparing, though, because eggplant is a like an oil sponge and can easily become too oily. Set aside. The sauce: If the sausage is in links, remove the casing and chop. If using bulk sausage simply break up. Put the sausage in a frying pan and cook over medium heat until well brown and the fat has rendered out. Place in a strainer set in a bowl to drain. Dip the tomatoes in boiling water for a few seconds. Let them cool for a minute or two then peel. Cut out the stems and halve equatorially. Squeeze out the seeds and set aside. Coarsely chop the onion and bell pepper. Finely chop them in a food processor. Heat a bit of olive oil in a heavy-bottomed saucepan with a lid and sweat the onions and peppers until soft, about 10 minutes. Add the garlic and cook for a couple more minutes until fragrant. Puree the tomatoes in the food processor and add to the onions and peppers. Tear the herb leaves into the pot. Add the crushed red pepper, sugar, red wine, and black pepper. Cover partially and simmer gently for a half hour or longer. Puree the sauce with a stick blender or, very carefully, in a food processor. Add the sausage and return to a very low simmer until warm through. The dish: Heat the oven to 350° (325° for convection). Cover the bottom of an 8" x 10" x 2"metal or glass baking dish with a thin layer of the sauce. Layer the eggplant overlapping the slices. Cover with the rest of the sauce. Spread the shredded mozzarella over the top and sprinkle with the parmesan. Bake in the middle of the oven for about 20 to 30 minutes. Turn on the broiler and finish until nicely browned. Allow to set for at least five minutes before serving.

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Brush cut sides of eggplant with olive oil and place, cut-side up onto a baking sheet. Roast in preheated oven for 30 minutes, then remove and allow to cool slightly.
• Meanwhile, brown the Italian sausage in a skillet over medium-high heat; drain off the grease. Place into a mixing bowl, and season with garlic powder, Italian seasoning, and pepper. Stir in bread crumbs, 1/2 cup of spaghetti sauce, 1/2 cup of mozzarella cheese, and the beaten egg; mix well.
• Once the roasted eggplant has cooled enough to handle, scoop out the flesh to within 1/2-inch of the skin to create a shell. Roughly chop the eggplant meat, and fold into the sausage mixture. Divide evenly among the two eggplant shells, and sprinkle with remaining mozzarella cheese.
• Bake in preheated oven until the filling has set, and the cheese is bubbly and golden-brown, about 30 minutes. While the eggplant is baking, warm the remaining spaghetti sauce in a saucepan over medium-low heat to serve with the eggplant.