Sweet Italian Sausage Casserole
- 5 tablespoons extra virgin olive oil
- 8 ounces sweet Italian sausage, casings removed
- 1 cup diced eggplant (1/2-inch)
- 1 cup diced zucchini (1/2-inch)
- 1 cup diced bell pepper (1/2-inch, red or green)
- 1/4 cup chopped onion
- 2 garlic cloves, minced
- 1 (28 ounce) can Italian plum tomatoes, drained and chopped
- 2 tablespoons chopped fresh parsley
- 2 tablespoons chopped fresh basil leaves
- cayenne or black pepper, to taste
- 2 ounces grated mozzarella cheese
- Put olive oil in a nonstick pan over medium-low heat.
- Add the sausage meat and cook for 10 minutes, breaking up the meat with a spoon.
- Remove to a bowl with a slotted spoon; reserve.
- To the same pot, add the eggplant, zucchini, bell pepper, onion and garlic.
- Stirring occasionally, cook until softened, about 10 to 15 minutes.
- Stir in the reserved sausage, the tomatoes, parsley, basil and cayenne.
- Reduce the heat and simmer for 15 minutes.
- Spoon the mixture into an 8 by 9-inch, oven-to-table baking dish to fit and sprinkle with the mozzarella cheese.
- Bake in a 350u0b0F preheated oven until the cheese melts, about 15 to 20 minutes.
- Makes 4 servings.
- That's it!
extra virgin olive oil, sweet italian sausage, eggplant, zucchini, bell pepper, onion, garlic, italian plum tomatoes, parsley, fresh basil, cayenne, mozzarella cheese
Taken from www.food.com/recipe/sweet-italian-sausage-casserole-397506 (may not work)