INGREDIENTS
2
tablespoons olive oil, divided
1
medium leek, white part only, diced
1
clove garlic, minced
1
small eggplant, cut into 1-inch cubes (about 1-1/2 cups)
2
cups sliced mushrooms
1
red bell pepper, cored, seeded and chopped
1
pound mild Italian sausage, casings removed
1/2
cup chicken broth
1/2
teaspoon dried oregano leaves
1/4
teaspoon salt
1/4
teaspoon dried thyme leaves
1/4
teaspoon black pepper
PREPARATION:
- Heat 1 tablespoon olive oil in large skillet. Add leek and garlic; cook and stir 5 minutes over medium heat or until leeks are tender. Add remaining oil, eggplant, mushrooms and bell pepper; cook and stir 5 minutes or until eggplant and bell pepper are just tender. Remove from skillet and set aside.
- Into same skillet, crumble sausage. Cook and stir 5 minutes over medium-high heat or until sausage is browned. Pour off fat. Pour broth into skillet; cook 1 minute, scraping up any browned bits. Return vegetables to skillet. Add oregano, salt, thyme and black pepper. Cover and simmer 5 minutes.
This recipe appears in:
French
NUTRITIONAL INFORMATION:
Serving Size:
1-1/2 cups
Protein
18 g
Fiber
2 g
Carbohydrate
10 g
Cholesterol
77 mg
Saturated Fat
11 g
Total Fat
33 g
Calories from Fat
72 %
Calories
432
Sodium
900 mg
DIETARY EXCHANGE:
Meat
2
Vegetable
2
Fat
6
