Eggplant with Italian Sausage Recipe

1. Cut the eggplant up and place on a baking sheet and salt the pieces to draw the moisture out for an hour or more

2. In a large sauce pan on medium high heat add a tablespoon of rice bran oil. Enough to just barely cover the pan

3. When the oil has heated up and spreads out evenly when you pick up and rotate the pan add a small amount of olive oil to heat

4. Put the sausage in immediatly and flatten to a thin pattie covering the pan

5. Once the sausage starts to cook and the fat is bubbling add the onions

6. Add the cherry tomatoes and stir everything together, breaking up the sausage pattie into different size pieces

7. Add the tomatoe sauce

8. Add the garlic and stir

9. Add the eggplant and fold everything together

10. Turn down to medium heat and bring to a boil

11. Once bubbling turn down to low to maintain a robust simmer and cover to cook for 35 minutes, it is edible now, but the flavors will grow over time

12. Once you are happy turn down to simmer and enjoy

Server over rice, pasta, or just plain in a bowl. Top with cheese like parm or goat