The garden is being very abundant. Though the heat is starting to make it go dormant and most of the tomatoes are a bit wild to bear well. I have been trying to figure out what to do with 15 pumpkins. I ordered canning jars this weekend and feel very greatful that I have a pressure canner!
The eggplant are another story. What to do with about a pound and half of ripe eggplant that needs to be used now! While I was creating memories and with our trip to New York so close behind us, I came across another Mama Leone's recipe for eggplant and italian sausage sauce to be served with spaghetti.
This is a good one. But I always increase the onions and garlic portions and I left out the green peppers because I did not have any. I had already gone to the store for sausage and need not wish to return.
All I can say, what a wonderful way to use the abundance of the garden. It freezes well too.
eggplant and italian sausage sauce
1 pound sweet italian sausage
1 1/2 pound eggplant (the ones I grow do not need to be salted and drained, so mild!)
6 large garlic cloves, minced or mashed
1 medium onion, chopped fine
3 tablespoons olive oil
1/4 cup butter
2 ounces salt pork or very good bacon
1 teaspoon salt
1/2 teaspoon pepper
2 cups plum tomatoes, peeled and chopped or crush
3 large tomatoes chopped fine
In a large pot, heat the olive oil and butter. Add the bacon, and let it start to brown.
Open the casings of the italian sausage and squeeze out the filling into the bacon mixture. Brown.
Add the onion and garlic. Let the mixture cook over a low medium heat and caramelize a bit. (At this point, you could add 3 bell peppers, chopped fine, deseeded and cored).
Add the tomatoes. Let cook for about ten minutes. Add salt and pepper to taste.
Taste for salt and pepper
Now, go serve this on pasta or a piece of bread or on a spoon. Yes, really.
Hopefully, I am just tired tonight. A bit under the weather. I hope to be writing here tomorrow but if I am just sleeping if I do not.