- 2 lbs. mild Italian sausages, casings removed
- 1/2 c. olive oil
- 2 large sweet onions
- 2 medium eggplants, sliced into 1-inch thick rings and then cubed
- 3 medium zucchini, cut in half lengthwise and cut into 1/4-inch pieces
- 3 cloves garlic, minced
- 6 medium plum tomatoes, chopped
- 1 tsp. oregano
- 1 tsp. marjoram
- Salt and pepper to taste
Break the sausage into small pieces. Brown the sausage in a large skillet. Spoon out the sausage and set aside. Discard any fat that's been rendered. Heat 4 tablespoons of the oil in the skillet. Add the onions and sauté for 5 minutes.
Add the eggplant and the zucchini and garlic and the remaining oil. Sauté for another 5 minutes. Add the tomatoes, sausage, oregano, marjoram, salt and pepper. Place in a crockpot and heat on low for 4-8 hours. Serve hot.
- Yields: 8 servings
- Preparation Time: 20 minutes, plus simmering time
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