Adapted from Chatalaine
INGREDIENTS:
- 2-3 Tofurky Italian Sausages, quartered lengthwise and sliced
- 1 teaspoon oil
- 1 onion, chopped
- 4 cloves garlic, minced
- 1 eggplant, peeled and cut into 1/2 inch cubes
- 1 tablespoon sugar
- 1 fennel bulb, diced
- 1 red pepper, chopped
- 28 ounce can diced tomatoes with juice
- 1 cup vegetarian chick'n broth
- 1 teaspoon dried basil
- 1 teaspoon chili flakes
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1 1/2 cups small uncooked pasta
- Heat oil in large pot, add sausage, onion and garlic and saute 10 minutes
- Stir in eggplant and sugar; cook 5 minutes stirring often
- Add fennel, tomatoes with juice, broth and spices; bring to boil
- Stir in pasta
- Transfer to baking dish
- Bake, covered, at 350 for 15 minutes
- Stir and bake an additional 15 minutes until pasta is cooked
