Stuffed Baked Eggplant With Sausage And Mozzarella - cooking recipe

Ingredients

1600 g eggplants (4 small eggplants)
1/2 onion, chopped
2 garlic cloves, chopped
2 tablespoons olive oil (1 + 1)
200 g smoked sausage, chopped in a food processor (1 pair)
1/4 cup tomato puree
1/2 tablespoon pizza seasoning (oregano, basil, garlic granules)
1 teaspoon ground black pepper
250 g mozzarella cheese, sliced
tomatoes, sauce*:
1 tablespoon olive oil
2 garlic cloves, chopped
4 tablespoons tomato paste
1/2 cup water
1/4 cup red wine
1/2 teaspoon sea salt
1/2 tablespoon sugar
1/2 tablespoon dried basil

Preparation

Slice each eggplant in half lengthwise. With a spoon remove the flesh from the center of the eggplant halves, leaving a 1/4 inch rim around each. Reserve 100 g of the scooped out flesh. Place the scooped out aubergine halves on a large baking sheet lined with silicone or parchment paper. Set aside.
In a food processor chop 100 g of the scooped out eggplant flesh and set aside.
Saute onion and garlic, stirring occasionally, for 3-4 minutes in 1 tablespoon olive oil. Add the sausage and saute for 5 minutes over medium heat until thoroughly browned.
Add the chopped eggplant flesh and continue to saute for 5 minutes until the eggplant pieces are soft. Remove from the heat.
Add the tomato puree and spices, stir and combine.
Stuff evenly the scooped out eggplant halves with the sausage mixture. Sprinkle with 1 tablespoon of olive oil and bake in the oven at 200\u00b0C for about 30 minutes.
Take out of the oven and top each eggplant with mozzarella slices. Return to the oven and bake for 10 minutes until the cheese has melted.
Serve hot or at room temperature with few tablespoons of tomato sauce.
*For the tomato sauce, briefly saute garlic in olive oil. Add tomato paste, and stir.
Stir in water, red wine, sugar (if needed) and dried basil.