Name: Spicy Italian-Style Sausage Bake with Peppers, Eggplant & Pine Nuts
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 3 eggplants; 1 small bunch Italian (flat-leaf) parsley; ¾ cup pine nuts; 6 pork sausages; 3 red bell peppers; 3 medium red onions; 3 yellow bell peppers; black pepper; crushed red pepper; extra virgin olive oil; red wine vinegar; salt

Spicy Italian-Style Sausage Bake with Peppers, Eggplant & Pine NutsSpicy Italian-Style Sausage Bake with Peppers, Eggplant & Pine Nuts — a 40-minute dinner recipe with 12 ingredients, serving 6.Ingredients

3 eggplants

1 small bunch Italian (flat-leaf) parsley

¾ cup pine nuts

6 pork sausages

3 red bell peppers

3 medium red onions

3 yellow bell peppers

black pepper

crushed red pepper

extra virgin olive oil

red wine vinegar

salt

Instructions

Preheat oven to 230°C (450°F). Arrange racks in the upper and lower thirds of the oven.

Wash and dry the fresh produce.

Trim, seed, and slice bell peppers lengthwise into thin strips. Divide between two large baking sheet pans.

Trim and medium dice eggplants. Add to the baking sheets with the bell pepper.

Peel, halve, and slice onions lengthwise into thin strips; add to the baking sheets.

Drizzle veggies with oil and season with spices; toss to coat and spread out in an even layer.

Add sausages to the baking sheets, nestling them into the veggies.

Place the baking sheets in the oven (it doesn't have to be fully heated) and bake, stirring veggies and flipping sausages halfway through, until veggies are tender and sausages are nearly cooked through, about 20 minutes.

Meanwhile, preheat a skillet over medium heat.

Once the skillet is hot, add pine nuts. Cook, stirring constantly, until golden brown, 3-5 minutes. Transfer to a small bowl and set aside.

When the veggies and sausages are nearly done, remove from oven. Change oven to broil on high.

Working in batches, return baking sheets to upper rack of the oven and broil until veggies and sausages are browned, about 3 minutes.

Meanwhile, shave parsley leaves off the stems; discard stems and roughly chop the leaves.

Remove baking sheets from the oven, add half of the parsley and vinegar, then toss to combine. (Reserve remaining parsley for serving.)

To serve, divide sausages and veggies between plates. Top with toasted pine nuts and reserved parsley. Enjoy!

Open this recipe in Flambette