½ cup olive oil
1 medium sized eggplant, peeled and diced
1 Italian sausage
2 cups of chopped yellow onion,
1 1/2 cups chopped celery,
1 medium chopped bell pepper
1 cup chicken broth
1 Tbsp chopped garlic
½ cup green and black olives, pitted and chopped
1 cup Newman's Own® Pasta Sauce of your choice
2 tsp sugar
1/4 cup white vinegar
In large pan, add ¼ cup olive oil and sauté eggplant over medium heat in batches, browning lightly. Remove and set aside.
Saute sausage with olive oil, onion, celery, and bell pepper until meat is browned and vegetables softened.
In medium bowl, mix together chicken stock, garlic, olives, pasta sauce, sugar and vinegar. Stir together and add to sauce pan with meat and vegetables. Add eggplant and simmer until excess liquid evaporates, approximately 15 minutes.
Serve with rice or pasta.
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