Eggplant Pasta Sauce

• 1/2 lb. Italian sausage
• 1/2 c. chopped onion
• 2 cloves garlic, minced
• 3 c. peeled and diced eggplant
• 1/2 c. carrots, chopped small
• 3 Tbsp. fresh basil or 1 Tbsp. dry
• 1 Tbsp. fresh oregano or 1 tsp. dry
• 2 tsp. flour
• 1 c. milk
• white pepper (optional)

1. Remove casings from Italian sausage and brown.
2. Remove from pan.
3. Drain off fat.
4. Add 1/2 cup water to pan.
5. Add onion, garlic, eggplant, carrots, basil and oregano.
6. Simmer 10 to 15 minutes.
7. Sprinkle the flour over the vegetables; stir.
8. Slowly pour in milk and cook until the sauce thickens a little, 5 to 10 minutes.
9. You may add more flour for thicker sauce.
10. Season with pepper (optional) and serve over pasta.
11. Yield: 4 to 6 servings.

italian sausage, onion, garlic, eggplant, carrots, fresh basil, fresh oregano, flour, milk, white pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=737950 (may not work)