Wednesday, January 25, 2012

Eggplant & Chicken Sausage Spaghetti

This is the quintessential comfort food. A cold night...this is it. This will fill your belly & leave you satisfied!

Eggplant & Chicken Sausage Spaghetti


1 pound Spaghetti (cooked & retain 1 cup water)

2 ½ cups Marinara sauce (see my recipe here)

1 large purple Eggplant-washed & sliced into bite sized cubes

1 cup shredded Parmesan cheese

2-3 springs of fresh Oregano

2 fresh Bay leaves

¼ cup fresh Basil-chopped

4-5 cloves fresh Garlic-minced

1 yellow Onion-diced

4 tablespoons Olive oil

1 package Chicken Sausage-sliced

Sea Salt

¼ teaspoon crushed Red Pepper flakes



Boil water for pasta in a large pot. Add salt & a little olive oil. Bring to a boil, add pasta & cook until it is al dente. Retain 1 cup of the pasta water. Begin by sautéing onions, garlic, herbs & olive oil on high heat until golden brown. Add chicken sausage. Cook  for about 2-3 minutes.

Add eggplant, about 1 teaspoon of salt, pepper, & cover. Cook for about 2 minutes, reducing heat to a simmer. Add marinara sauce, water & stir. Cook on low heat for about 10 minutes or until eggplant is cooked. Drain pasta, then immediately add eggplant & cheese, and mix well. Serve immediately.


  1. Oh my gosh, this looks so delicious. I love the look of it. I love the eggplant and the sausage. It all looks immensely delicious.

  2. @The Mom Chef-Thanks. It was so satisfying. I hope you try it.

  3. This sounds delicious with such a great mix of flavors! Great recipe!

  4. This sounds so good! I never thought of putting eggplant in spaghetti, but I love Eggplant Parmiagana, so I should have. Can't wait to try it! :-)