The Connecticut Clay Artists

Pasta with Italian Sausage & Eggplant previous
next Main course by Sarah Koster

Back to table of contents
Pasta with Italian Sausage & Eggplant

Pasta with Italian Sausage & Eggplant



  1. Toss the eggplant with salt. Put in large colander and let sit for 30 minutes. Wash and dry.
  2. Working in batches, heat 3 tbsp olive oil in large skillet and cook eggplant until golden. Set aside.
  3. Heat a little oil and cook sausage slices until done.
  4. Heat remaining oil. Add tomatoes and garlic. Cook for a few minutes.
  5. Add sausage, broth and milk and simmer for about 5 minutes.
  6. Add eggplant and cook another minute.
  7. Add cooked pasta and basil.
  8. Sprinkle with Parmesan or Romano and serve.

Estimated prep time:

1 hour
Yield: 6 servings