Pasta With Italian Sausage, Tomatoes and Eggplant6.000Scott Suchman for the Washington Post; food styling by Lisa Cherkasky for The Washington PostThis one-pot pasta, sausage and eggplant ragu is best when made with summer’s in-season tomatoes and eggplant. Hot Italian sausage adds spice, but it’s great with sweet sausage, as well. Or make it with ground turkey or crumbled tofu; but, if you do that, add a generous helping of Italian seasoning. Uncover, add the sausage and cook, using a wooden spoon to break up the meat and tomatoes, until the sausage is no longer pink, about 3 minutes. Stir in the eggplant, add the water and bring to a boil.

Source: Washington Post July 09, 2021 19:30 UTC