Penne With Eggplant And Sausage (Penne Con Melanzane E Salsiccia - cooking recipe

Ingredients

1 -2 eggplant, diced
2 -3 garlic cloves, whole
1 lb bulk Italian sausage
2 -3 tablespoons red wine
2 cups beef broth
1 (28 ounce) can whole tomatoes, drained

Preparation

Saute eggplant and garlic in olive oil until the eggplant is tender. Remove to a plate.
In the same pan, cook the sausage.
Add the red wine, using it to deglaze the pan. Reduce slightly.
Add the broth and the tomatoes, crushing the tomatoes by hand into the pan.
Return eggplant to the sauce. Salt to taste.
Simmer until flavors blend and sauce has thickened slightly.
Serve over cooked penne or other pasta.