Eggplant And Sausage Casserole

• 2 lb. sweet Italian sausage
• 2 Tbsp. olive oil or vegetable oil
• 1 medium eggplant (1 1/2 lb.)
• 1 large Spanish onion, chopped
• 1 clove garlic, chopped
• 2 tsp. paprika
• 1 (28 oz.) can crushed tomatoes
• 1 (16 oz.) pkg. Mozzarella cheese, shredded
• 1 (6 oz.) can tomato paste
• 1 Tbsp. chopped fresh basil leaves, crushed or 1 tsp. dried basil leaves
• salt
• 1 (1 lb.) box penne or similar pasta
• 1 (15 oz.) container Ricotta cheese

1. Using a sharp knife, cut sausage diagonally into 1-inch wide pieces.
2. In a large skillet or heavy saucepan, heat oil over moderately high heat.
3. Add sausage and cook for 8 minutes or until sausage is browned, stirring frequently with a wooden spoon.

sweet italian sausage, olive oil, eggplant, spanish onion, clove garlic, paprika, tomatoes, mozzarella cheese, tomato paste, fresh basil, salt, penne, ricotta cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=658883 (may not work)