Heat oil in a large frying pan over medium heat. Cook sausages for 10-12 mins, turning, until browned and cooked through. Remove from pan. Let cool then slice.
Add onion and garlic to pan. Saute for 1-2 mins, until onion is tender. Add curry powder and cook for 1 min, stirring, until fragrant. Mix in tomatoes and eggplant. Cook for 2-3 mins.
Return sausages to pan along with rice. Cook for 4-5 mins, stirring, until heated through. Add currants and season to taste.
Sprinkle with parsley. Serve with yogurt and flatbread.
uart saucepan.
Add the eggplant and 1/2 teaspoon of the
Melt butter in a large saucepan over medium heat.
Add onions; saute until tender.
Stir in flour; cook 1 minute, stirring constantly.
Gradually stir in chicken broth; bring to a boil; stirring frequently, until thickened and smooth.
Stir in milk, cream, thyme, sausage and potatoes. Bring to a boil, reduce heat and simmer uncovered for 15 minutes.
Stir in Parmesan Cheese. Serve hot.
Place a 4-5 quart Dutch oven over medium high heat. Add the olive oil, onion, green pepper, zucchini and salt. Mix well. Cook for 6-8 minutes, stirring often, until just heated through. Add the garlic and Italian seasoning. Mix well. Add the Ragu sauce, beef broth, garbanzo beans, black beans and diced tomatoes. Mix well and bring to a simmer. Add the pasta and cook until pasta is al dente. Add the sausage and meatballs. Mix well and bring to a simmer to heat through.
Top each individual serving with grated Parmesan cheese, if desired.
all saucepan add all ingredients and bring to a boil.
Brown the sausage in a large Dutch oven
dd celery, onion and garlic to pan and saute for 2-3
cooped out eggplant flesh and set aside.
Saute onion and garlic, stirring
b>eggplant in batches, seasoning on both sides with salt and pepper, and
Preheat the oven to 350\u00b0F.
Heat a large skillet on high heat. Cook sausages for 4-5 mins, turning, until golden all over. Transfer to a 12 x 8-inch shallow baking dish.
Saute celery, onion and garlic in same pan on high heat for 2-3 mins. Stir in tomato puree, zucchini and eggplant and season to taste. Bring to a boil. Pour over sausages. Cover dish with foil.
Bake for 15 mins. Stir in olives and parsley. Serve with mashed potato.
ver medium-high heat and saute the sausage until golden brown, stirring
a nonstick skillet, cook sausage over medium high heat, breaking
Season eggplant well with salt and set aside for 20 minutes
0b0F. Sprinkle eggplant with a few pinches of salt and set aside
br>Preheat the broiler. Spray eggplant slices on both sides with
Peel and slice eggplant.
Dip in beaten egg, then in Italian flavored bread crumbs.
Fry until brown (sprinkle on garlic salt, salt and pepper while frying); drain on paper towels.
igh. Break up the sausage into chunks and cook, working in batches
igh heat. Combine lamb, spices and 1 tbsp of the oil
killet, brown sausage over medium-high heat, in batches and adding oil
Preheat the grill to medium.
Grill the peppers until the skins darken and blister. Place in a plastic bag. Cool for 5 mins, then peel off the skin. Slice the pepper thinly.
Grill the corn for 12-15 mins, turning occasionally, until golden and tender. Cool. Slice the kernels from the cob with a sharp knife into a large bowl.
Grill the eggplant for 2-3 mins, until golden brown. Slice thinly.
Combine the pepper, corn and eggplant. Drizzle with combined oil and vinegar. Season to taste. Toss with basil just before serving