Spaghetti is a staple to what we eat on a regular basis. But, I like to create variety within that framework. Tonight I wanted a sauce that really packed a veggie punch! Enter the eggplant, zucchini, and spinach! I have been looking for something new to try with the boys and they have never had eggplant. One of them was willing to eat it… the other did not. Can’t win them all! I served the boys sauce on some brown rice pasta and ate mine on some baked spaghetti squash. I thought it was very good either way!
1 eggplant, peeled and cut into 1 inch cubes
1 small zucchini, finely diced
2 c. spinach, chopped
1 jar organic tomato basil marinara (I got mine at Trader Joe’s)
1 pk. sun dried tomato and basil chicken sausage, casing removed (Again, got it at Trader Joe’s)
1 tsp. oregano
1 tsp. dried basil
1/4 c. fresh basil, chopped
2 Tbsp. olive oil
In a large sauce pan, heat olive oil. Add eggplant cubes, dried oregano, dried basil, and salt/pepper. Saute eggplant until it starts to turn golden on all sides (about 7-9 minutes). Remove from the pan.
Cook chicken sausage in same pan until no longer pink. Add spinach and zucchini and cook until the spinach wilts. Add the tomato sauce, basil, and eggplant into the sauce. Simmer on medium-low for 15 minutes or until hot through.
Serve on pasta or spaghetti squash.
Husband Rating: 6 out of 10