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From Leone's cookbook...


  • 1 lb. Italian sweet sausage
  • 1 fresh eggplant (about 1-1/2 lb.)
  • 2 large garlic cloves, mashed
  • 10 fresh parsley sprigs, leaves only
  • 3 Tbsp. olive oil
  • 1/4 c. fresh creamery butter
  • 2 oz. salt pork, diced
  • 1/4 lb. onions, peeled and diced
  • 1 tsp. salt
  • 1/2 tsp. black pepper
  • 3 green peppers, sliced very paper- thin
  • 2 cups (one 1-lb. can) peeled plum tomatoes, chopped
  • 3 large ripe tomatoes, finely chopped
  • Spaghetti
  • Parmesan Cheese


  • Remove the casing from the sausage and cut the meat into small pieces. Wash and dry the eggplant but do not peel it. Cut it into 6 crosswise slices and the into 1/2-inch cubes. Chop the garlic and parsley together.
  • Combine olive oil, butter and salt pork in a saucepan; heat. Add onions and cook until medium brown. Add sausage and brown for 10 minutes. Add garlic and parsley, salt and pepper, and cook for 10 minutes longer. Add green peppers and eggplant cubes, stir, and cook for 5 minutes. Add canned and fresh tomatoes and cook for 30 minutes, slowly. Taste to see if sauce is cooked and add more salt if necessary. Cook 3 oz. spaghetti per person. Yield: About 6 cups sauce

Categories: Mediterranean 
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