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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Remove casings from sausage links and slice. In a large stockpot over medium high heat, brown the sausage. Drain off grease if desired; I usually don't. | 2. Reduce heat to medium. Add onion, green pepper, garlic, pesto, eggplant, zucchini, and mushrooms. Simmer for an additional 10 -15 minutes - it doesn't have to be done, just softened. The eggplant will start to get mushy - it will eventually become the thickening agent for the sauce, so don't worry if it starts looking weird! | 3. Add the wine, tomatoes, and spaghetti sauce. Stir until all ingredients are blended. Reduce heat to medium low and simmer for another 20 - 30 minutes to really blend in the flavors. | 4. Serve over your favorite pasta and garnish with parmesan cheese, or do whatever you usually do with spaghetti sauce! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
hot italian sausage link	1	lb		403.4676	0.0	89.7602	2.2667
onion	1		diced	60.0	14.01	1.65	0.15
green pepper	1		seeded diced	32.8	7.6096	1.4104	0.2788
garlic clove	4		minced	-	-	-	-
pesto sauce	3	tablespoons	jarred	197.505	4.7675	4.6447	17.766
eggplant	1		peeled diced	-	-	-	-
zucchini	2		diced	66.64	12.1912	4.7432	1.2544
mushroom	8	ounces	sliced	77.1106	15.3994	5.0802	1.1113
red wine	1/2	cup		-	-	-	-
tomato	2	cans	crushed	124.1379	27.5262	6.4768	1.0795
tomato green chilies	1	can		403.4676	0.0	89.7602	2.2667
spaghetti sauce	3	jars		-	-	-	-

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