Yield: 8 servings Prep time: 10 minutes Cook time: 15 minutes image
3 cups peeled and ½-inch cubed eggplant
1 teaspoon fine sea salt
2 tablespoons unsalted butter
½ yellow onion, diced
½ green bell pepper, diced
1 teaspoon minced garlic
1½ pounds bulk Italian sausage
2 cups pizza sauce
½ cup shredded mozzarella cheese (about 2 ounces)
½ cup grated Parmesan cheese (about 1½ ounces)
Red pepper flakes, for garnish (optional)
- Place the eggplant in a colander over a sink. Sprinkle with the salt and allow to sit for 5 minutes while you sauté the onion.
- Heat the butter in a large skillet over medium-high heat. Add the onion and sauté for 3 minutes or until soft. Add the green pepper and garlic and sauté for another minute. Add the Italian sausage and salted eggplant and cook, while crumbling the sausage, until the meat is cooked through, about 5 minutes.
- Stir in the pizza sauce. Cook over medium-low heat, uncovered, for 5 minutes. Top with the cheeses and red pepper flakes, if using, and serve.
- Store in an airtight container in the refrigerator for up to 4 days. To reheat, place in a skillet over medium heat for 3 minutes or until heated through.
