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| Sausage & Eggplant Quick Cassoulet |
This is a great dish for a chilly Spring day. The sausage gives the beans and eggplant lots of rich flavor. You get the illusion of a hearty meal but it as actually pretty light...as long as you don't over do the big pieces of crusty bread you are going to want to dip into this classic Mediterranean dish.
Sausage & Eggplant Quick Cassoulet
by Diane Balch
simplelivingeating.com
Preparation time: 30 minutes Serves: 4 - 6
Ingredients:
4 tablespoons of extra-virgin olive oil
2 shallots chopped
4 cloves of garlic minced
1 large eggplant peeled and chopped
8 ounces Baby Bella mushrooms stems removed and chopped
1 pound of Italian Sweet Sausage chopped
1 sprigs of fresh Thyme
2 15.5 ounce cans of cannelloni beans drained
1 cup of beef broth
salt and pepper to taste
Directions:
1) In a large skillet on medium-high heat warm up oil and then sauté shallots, garlic, eggplant. mushrooms. Don't add salt until mushrooms are browned. Add thyme when everything is sautéed.
2) Remove vegetables from pan and brown sausage.
3) When sausage is cooked remove it from the skillet and pour in the beef broth. Bring this to a boil while you scrap any brown bits from the bottom of the pan.
4) When broth is boiling turn down heat to a simmer and return sausage and vegetables to the pan. Add the beans and warm everything through. Check salt and pepper. The longer you can let this sit the more flavor it will have but it can be served immediately with crusty bread dipped in olive oil or with a side of roasted potatoes and definitely a green like spinach.
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| Hosted by Home Maid Simple and Simple Living and Eating |
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