This recipe is very simple and takes advantage of fresh grape tomatoes and homemade sausage.
Sausage and Tomato Stuffed Eggplant
- 2 medium eggplant sliced in half stems left on
- 2 tbsp coarsely chopped garlic
- 2 tbsp finely chopped fresh oregano
- 2 sausages cut from casings
- 1 jalapeno diced fine
- 20-25 small whole grape tomatoes
- 1/4 cup chicken stock
- 1/4 cup grated romano
Scoop seeds and pulp from eggplant halves leaving enough flesh to keep shells intact. Season with salt and pepper and drizzle with olive oil. Bake shells at 350 degrees until browned on the inside, about 20-25 minutes. Meanwhile chop up the scooped out flesh. In a large saute pan heat 2 tbsp olive oil over medium low heat and saute garlic and jalapeno until they begin to brown. Add sausage and brown, breaking it up into small bits. Add oregano and chopped eggplant flesh and continue to cook until mixture begins to stick to the bottom of pan. Add stock, turn heat to medium and deglaze pan. Cook until most of the liquid is absorbed. Remove from heat and mix in cheese and tomatoes. Season with salt and pepper. Spoon stuffing into eggplant halves making sure some of the tomatoes are on top. Season top with a little more pepper and drizzle lightly with olive oil. Bake eggplant again at 400 degrees until stuffing begins to brown on top, about 10-15 minutes. Serve hot.