Subj : BH&G 1961
To   : ALL
From : DAVE DRUM
Date : Mon Mar 01 2021 14:46:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Eggplant, Fennel & Sausage Slow Cooker Baked Ziti
 Categories: Pork, Vegetables, Pasta, Herbs, Wine
      Yield: 4 Servings
 
      4 oz Bulk Italian sausage
      4 c  Peeled, chopped eggplant
      2 md Fennel bulbs; trimmed, cored
           - thin sliced
 14 1/2 oz Can crushed fire-roasted
           - tomatoes
    1/2 c  Water
    1/4 c  Dry white wine
      2 tb Tomato paste
      2 cl Garlic; minced
      1 ts Dried Italian seasoning;
           - crushed
      6 oz Dried cut ziti or penne
           - pasta
    1/2 c  Snipped fresh basil
      1 c  Shredded mozzarella cheese
           Snipped fresh basil
 
  In a large skillet cook sausage over medium-high heat
  until brown, using a wooden spoon to break up meat as it
  cooks. Drain off fat.
  
  In a 5 to 6 quart slow cooker combine sausage, eggplant,
  fennel, tomatoes, the water, wine, tomato paste, garlic,
  and Italian seasoning. Cover and cook on low-heat setting
  for 6 to 7 hours or on high-heat setting for 3 to 3 1/2
  hours.
  
  If using low-heat setting, turn to high-heat setting. Stir
  in pasta and 1/2 cup basil. Cover and cook for 30
  minutes. * Stir pasta mixture. Sprinkle with cheese. Cover
  and cook for 10 minutes more. Let stand, uncovered, for 5
  to 10 minutes before serving. Sprinkle with additional
  basil.
  
  Tip: If you like, skip 30 minutes of slow cooking by
  tossing the eggplant mixture and 1/2 cup basil with 6 to 8
  ounces of cooked ziti or penne pasta. Sprinkle with cheese
  and continue as directed.
  
  Better Homes & Gardens | January 2014
  
  MM Format by Dave Drum - 18 January 2014
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... "Some age, others mature." -- Sean Connery
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