Sausage Eggplant Sauce
|Hot italian-sausage/Sweet||1 Pound|
|Eggplant||1 Small, diced|
|Water||1 1⁄2 Cup (24 tbs)|
|Tomato sauce||15 Ounce|
|Parsley||1 Tablespoon, minced|
1. Remove sausage meat from casings. In 12-inch skillet over medium-high heat, cook sausage until browned, stirring frequently. Drain sausage on paper towels. Pour off all but 2 tablespoons drippings.
2. In drippings in skillet over medium-high heat, stir eggplant. Add water; heat to boiling. Reduce heat to medium; cover and cook 15 to 20 minutes until eggplant is very tender. Add sausage, tomato sauce, basil, and sugar; cook 10 minutes. Stir in parsley.