This recipe, featured in Hot Topics Vol. 66, Fall 2020, comes from Mamma Leone's.
Recipe makes about 6 cups of sauce.
Ingredients:
- 1 lb. (454 g) Italian sweet sausage
- 1 fresh eggplant
- 2 large garlic cloves, mashed
- 10 fresh Italian parsley sprigs, leaves only 3 Tbs. (44 ml) olive oil
- ¼ c. (59 ml) creamy butter
- 2 oz. (57 g) salt pork
- ¼ lb. (113 g) onions, peeled and diced 1 tsp. (5 g) salt
- ½ tsp. (1.5 g) black pepper
- 3 green peppers sliced very thin
- 2 c. (473 ml) peeled plum tomatoes, chopped or sieved
- 3 large ripe tomatoes, chopped fine Spaghetti
- Parmesan cheese
Instructions:
Remove the casing from the sausage and cut the meat into small pieces. Wash and dry the eggplant but do not peel it. Cut it into 6 crosswise slices and then into ½-in. cubes. Chop the garlic and parsley together.
Combine olive oil, butter and salt pork in a saucepan; heat. Add onions and cook until medium brown. Add sausage and brown for 10 minutes. Add garlic and parsley, salt and pepper, and cook for 10 minutes longer. Add green peppers and eggplant cubes, stir, and cook for 5 minutes. Add canned and fresh tomatoes and cook for 30 minutes, slowly. Taste to see if sauce is cooked and add more salt if necessary.
