Coming home yesterday afternoon from a week away, and without going shopping, this is what I put together for dinner from the garden, the pantry, and the freezer. The eggplants came from our garden, Asian varieties than tend to fruit earlier than many Italian ones. The basil and garlic also came from the garden, and the sausage from Bostrom Farm. The tomatoes, I must confess, came from a can, as our tomatoes are not yet ripe.
2 medium eggplants, quartered or halved and cut in 1/4-inch slices (about 6 cups)
4 cloves garlic, minced
1 28-oz can diced tomatoes
1 lb sweet Italian sausage, casings removed
1 cup chopped fresh basil
Salt and pepper to taste
1 lb linguine (or substitute other pasta if you like)
Grated Parmesan for topping
Heat 1-2 Tbsp olive oil in a large skillet. Add the eggplant and saute over medium-high heat, stirring frequently, until almost tender. Add the garlic and saute for another minute or so, then stir in the tomatoes. Reduce the heat to low and let the sauce simmer.
Bring a pot of water to a boil and cook the pasta. When done, drain and toss with a little olive oil.
While the pasta boils, cook the sausage in another skillet, breaking it up in crumbles as you go. When done, drain off the fat and add the sausage to the tomato sauce. Stir in the basil, then add salt and pepper to taste and turn off the heat.
Top with grated Parmesan at the table if desired.
Variation: Use sliced zucchini or summer squash instead of or in addition to some of the eggplant. Leave out the sausage if you like.