The hearty sauce is also great over couscous.
Recipe information
Yield
Serves 4 to 6
Ingredients
6 tablespoons olive oil
2 1-pound eggplants, cut into 1-inch pieces
2 medium onions, chopped
2 tablespoons chopped garlic
1 pound fully cooked smoked sausage, cut into 3/4-inch pieces
2 cups canned crushed tomatoes with added puree
1/2 cup dry red wine
3 small bay leaves or 1 large leaf, minced
2 teaspoons grated lemon peel
12 ounces egg noodles, freshly cooked
Preparation
Heat oil in heavy large pot over medium-high heat. Add eggplant, onions and garlic and sauté until brown, about 12 minutes. Add sausage, crushed tomatoes, wine, bay leaves and lemon peel. Cover pot, reduce heat to medium-low and simmer until flavors blend and eggplant is very tender, about 25 minutes. Uncover and simmer until sauce thickens, about 6 minutes. Add noodles to sauce; toss to coat. Season with salt and pepper. Transfer to bowl and serve.
