Spetsofai

Total Time: 1 hr 20 mins Preparation Time: 30 mins Cook Time: 50 mins

Ingredients

• Servings: 6
• 2 lbs eggplants, sliced
• 2 lbs tomatoes, peeled,seeded and mashed or 1 (28 ounce) can tomato puree
• 1 medium onion, chopped
• 1 teaspoon paprika
• 1 teaspoon sugar
• 1 lb country sausage, sliced thin
• 1 lb green bell pepper, cut in strips
• olive oil
• 1/4 cup rose wine
• salt and pepper
• instant mashed potatoes or flour (optional)
• snipped parsley

Recipe

• 1 sprinkle the eggplant slices with salt; let stand 1/2 hour, rinse and drain.
• 2 in a saucepan simmer the mashed or puréed tomatoes, onion, paprika and sugar 15-20 minutes over medium-low heat.
• 3 meanwhile, sauté eggplant and green peppers in olive oil; start with 2 tbs oil and add 1 tbs at a time as needed, using only the minimum amount of oil necessary.
• 4 remove eggplants and green peppers from heat, drain and add to tomato sauce; simmer 15 minutes more.
• 5 brown sausages in skillet with no fat added; remove from heat and drain off sausage fat.
• 6 add sausages to tomato sauce with wine and simmer another 10 minutes.
• 7 add salt and pepper to taste.
• 8 if necessary to thicken sauce, add some mashed potato flakes or flour and simmer 2-3 more minutes, stirring.
• 9 remove from heat.
• 10 sprinkle parsley over top before serving.