BAKED ZITI with ITALIAN SAUSAGE

BAKED ZITI with ITALIAN SAUSAGE


3 Tbsp. olive oil
1 pkg. (19-oz.) Sweet Italian Sausage, casing removed
1 small eggplant, cut into ¼-inch cubes
1 medium onion, chopped
3 cloves garlic, peeled and minced
½ cup red wine
1 can (28-oz.) crushed plum tomatoes
4 cups ziti, cooked al dente
¼ cup fresh basil, chopped
1/3 cup kalamata olives, chopped
2-1/2 cups mozzarella cheese, shredded
Kosher salt and fresh ground pepper to taste
½ cup Parmesan cheese, shredded


1. Bring a large pot of salted water to a boil. Cook the pasta until al dente.
2. Drain and rinse in cold water.
3.Position a rack in the upper third of an oven and preheat to 400 degrees.
4. In a 12-inch nonstick fry pan, heat 1 Tbsp. oil over medium heat.
5. Add decased sausage and cook, crumbling with a wooden spoon, until no longer pink and cooked through about 5-7 minutes
6. Remove from heat and transfer to a large bowl.
7. Using the same pan, heat 4 tsp. of olive oil, Add the eggplant and cook, stirring occasionally, until tender and the edges are stating to brown, about 6-8 minutes.
8. Remove from heat and transfer to the bowl with the sausage.
9. Set the same pan over medium heat and warm the remaining 2 tsp. olive oil.
10. Add the onion and cook until softened. Add the garlic and cook for 1 minutes. Add the wine, increase the heat to medium high and bring to a boil, stirring to scrape up any brown bits.
11. Cook until the liquid is almost evaporated, about 3 minutes.
12. Add the can of crushed tomatoes and simmer until thickened, about 10 minutes.
13. In the bowl with eggplant and sausage, add the cooked pasta, basil, olives, 2 cups of mozzarella, and the tomato sauce and mix to c combine, season with salt and pepper.
14. Transfer this mixture to a 9x13-inch lightly oiled baking dish.
15. Cover with aluminum foil and bake 25 for minutes.
16. Uncover and broil for 2-4 minutes, keeping a close eye, until the cheese is lightly golden.

Yield: 4-6 servings.