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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a colander, toss the eggplant with 1/2 teaspoon of the salt and let stand for 10 minutes. | 2. Pat dry with a paper towel and set aside. | 3. Remove the casings from the sausage. | 4. In a large, shallow Dutch oven, heat 1 tablespoon of the oil over medium-high heat. | 5. Brown the sausage, breaking up any large chunks. | 6. With a slotted spoon, transfer to a paper towel-lined plate. | 7. Drain the fat from the pan. | 8. Heat the remaining oil in the same pan over medium heat. | 9. Cook the onion, celery, garlic, oregano, pepper, eggplant and remaining salt, stirring occasionally, until the eggplant is very soft, about 15 minutes. | 10. Add the tomatoes, breaking up with a spoon. | 11. Return the sausage to the pan and bring to a boil. | 12. Reduce the heat and simmer until thickened, about 35 minutes. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
eggplant	1		cubed	-	-	-	-
salt	3/4	teaspoon		-	-	-	-
hot italian sausage	12	ounces		302.6	0.0	67.32	1.7
extra virgin olive oil	3	tablespoons		302.6	0.0	67.32	1.7
onion	1		diced	64.0	14.944	1.76	0.16
celery rib	1		diced	302.6	0.0	67.32	1.7
garlic clove	2		minced	8.94	1.9836	0.3816	0.03
oregano	1	teaspoon	dried	2.65	0.6892	0.09	0.0428
black pepper	1/4	teaspoon	ground	1.4432	0.3677	0.0597	0.0187
tomato	28	ounces		142.8814	30.8783	6.9853	1.5876

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.