Savory Italian Sausage and Eggplant Ragu
This hearty Italian sausage and eggplant ragu is the perfect weeknight meal that combines the rich flavors of spicy Italian sausage with tender, earthy eggplant. It simmers slowly to create a sauce that's not only delightful over pasta but also perfect for freezing and enjoying later. Serve it over fusilli or your pasta of choice, and watch as even the pickiest eaters can't resist its deliciousness. This recipe yields generous portions, making it ideal for meal prep or family gatherings—enjoy a comforting bowl of this ragu any time!
N/A
Servings
250
Calories
10
Ingredients
Ingredients
Eggplant
1 lb (cubed)
Salt
3/4 teaspoon (divided use)
Hot Italian Sausage
12 ounces (casing removed)
Extra Virgin Olive Oil
3 tablespoons (divided use)
Onion
1 (diced)
Celery Rib
1 (diced)
Garlic Cloves
2 (minced)
Dried Oregano
1 teaspoon
Ground Black Pepper
1/4 teaspoon
Whole Tomatoes
28 ounces
Instructions
1
Begin by preparing the eggplant: Place the cubed eggplant in a colander and sprinkle with 1/2 teaspoon of salt. Allow it to sit for 10 minutes to draw out excess moisture, which helps reduce bitterness.
2
After 10 minutes, pat the eggplant dry with a paper towel and set it aside to absorb more flavors.
3
Next, remove the casings from the hot Italian sausage and set aside.
4
In a large, shallow Dutch oven, heat 1 tablespoon of extra virgin olive oil over medium-high heat. Once hot, add the sausage and brown it, breaking up any large chunks with a wooden spoon, until fully cooked and no longer pink.
5
Using a slotted spoon, transfer the browned sausage to a paper towel-lined plate to drain any excess fat, and then pour out the remaining fat from the pan.
6
In the same pan, add the remaining 2 tablespoons of olive oil and heat over medium heat.
7
Add the diced onion, celery, and minced garlic to the pan. Cook, stirring occasionally, for about 5 minutes until the vegetables are softened and fragrant.
8
Add the softened eggplant, dried oregano, ground black pepper, and the remaining 1/4 teaspoon of salt to the pan. Cook for an additional 10 minutes, stirring occasionally, until the eggplant is very soft.
9
Next, add the 28 ounces of whole tomatoes to the pan, breaking them up with a spoon to incorporate them into the mixture.
10
Return the cooked sausage to the pan and stir everything together. Bring the mixture to a boil over medium-high heat.
11
Once boiling, reduce the heat to low and let the ragu simmer for about 35 minutes, stirring occasionally, until it thickens and the flavors meld together.
Nutrition Information
5.75g
Fat
10.25g
Carbs
7g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Savory Italian Sausage and Eggplant Ragu?
It is a hearty Italian meal combining spicy sausage with tender eggplant in a tomato-based sauce.
How many ingredients are in this recipe?
There are 10 main ingredients used in this recipe.
What are the main ingredients?
The main ingredients include eggplant, hot Italian sausage, whole tomatoes, onion, celery, and garlic.
How do I prepare the eggplant?
Cube the eggplant, sprinkle it with salt for 10 minutes, and then pat it dry with a paper towel.
Why do I need to salt the eggplant?
Salting helps draw out excess moisture and reduces any potential bitterness in the eggplant.
How long should the eggplant sit with salt?
The cubed eggplant should sit in a colander for 10 minutes.
What kind of sausage is used?
The recipe calls for hot Italian sausage.
How much sausage is needed?
You will need 12 ounces of sausage.
Do I keep the sausage casings on?
No, the casings should be removed from the sausage before cooking.
How do I cook the sausage?
Brown it in a Dutch oven with olive oil, breaking up large chunks until fully cooked.
Should I drain the sausage fat?
Yes, transfer the browned sausage to a paper towel-lined plate and pour out the remaining fat from the pan.
What vegetables are sautéed besides eggplant?
Diced onion, celery, and minced garlic are sautéed together.
How much olive oil is used?
A total of 3 tablespoons of extra virgin olive oil is used, divided during the cooking process.
What spices are used for seasoning?
Dried oregano, ground black pepper, and salt are the primary seasonings.
How long do I cook the vegetables before adding tomatoes?
Sauté the onion, celery, and garlic for 5 minutes, then the eggplant for another 10 minutes.
What type of tomatoes should I use?
The recipe uses 28 ounces of whole tomatoes, which you break up with a spoon.
How long does the ragu need to simmer?
It should simmer for approximately 35 minutes.
What is the total simmering time?
After bringing it to a boil, reduce heat and simmer for 35 minutes until thickened.
Can I freeze this ragu?
Yes, this ragu is freezer-friendly and perfect for enjoying later.
What can I serve this ragu with?
It is ideal served over fusilli or your favorite choice of pasta.
Is this recipe good for meal prep?
Yes, because it yields generous portions and freezes well, it is excellent for meal prep.
How many calories are in a serving?
Each serving contains approximately 250 calories.
How much protein does this dish have?
There are 7 grams of protein per serving.
Is this recipe spicy?
It uses hot Italian sausage, which provides a spicy kick to the flavor profile.
What is the texture of the eggplant?
The eggplant becomes very soft and earthy as it simmers in the sauce.
Can I use mild sausage instead?
While the recipe calls for hot, you can substitute with mild Italian sausage if you prefer less heat.
How much garlic is required?
You will need 2 cloves of minced garlic.
What should I do after the ragu boils?
Once the mixture reaches a boil, reduce the heat to low to let it simmer.
Is this a hearty meal?
Yes, it is described as a comforting and hearty meal suitable for family gatherings.
Can I use this as a pasta sauce?
Absolutely, it is designed specifically to be a rich and flavorful pasta sauce.