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Smothered Eggplant

Elevate your Smothered Eggplant with a Cajun twist! In this recipe, I use Cajun fresh sausage to infuse a burst of bold and spicy flavors into this classic Mediterranean dish. The rich, smoky notes of the sausage will harmonize with the creamy eggplant and tomato sauce, creating a fusion of tastes that's utterly irresistible. Join me for a culinary adventure that combines Mediterranean and Cajun influences to deliver a mouthwatering meal that's both comforting and exciting. Perfect for impressing guests or satisfying your own cravings.

 

Ingredients

Directions

  1. Rough chop vegetables. Coat lightly with olive and roast at 400 for about an hour or till golden brown.
  2. Remove sausage from casing leaving it big chunks. Brown on medium-high heat in olive oil. Remove from pot and drain.
  3. Deglaze pan with chicken stock. Add in sausage and tomatoes. Add seasoning to taste.
  4. Once vegetables are cooked add in to the pot. Cover and reduce heat. Simmer for 1-1/2 to 2 hours.  
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1 comment

  • Steve

    What size can of crushed tomatoes do you use.. 20 oz. ?

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