Sausage Eggplant Pasta Sauce

Ingredients

• 1 lb eggplant, cubed
• 3/4 teaspoon salt
• 12 ounces hot Italian sausage
• 3 tablespoons extra-virgin olive oil
• 1 onion, diced
• 1 celery rib, diced
• 2 garlic cloves, minced
• 1 teaspoon dried oregano
• 1/4 teaspoon ground black pepper
• 28 ounces whole tomatoes

Directions

1. 1

   In a colander, toss the eggplant with 1/2 teaspoon of the salt and let stand for 10 minutes.

2. 2

   Pat dry with a paper towel and set aside.

3. 3

   Remove the casings from the sausage.

4. 4

   In a large, shallow Dutch oven, heat 1 tablespoon of the oil over medium-high heat.

5. 5

   Brown the sausage, breaking up any large chunks.

6. 6

   With a slotted spoon, transfer to a paper towel-lined plate.

7. 7

   Drain the fat from the pan.

8. 8

   Heat the remaining oil in the same pan over medium heat.

9. 9

   Cook the onion, celery, garlic, oregano, pepper, eggplant and remaining salt, stirring occasionally, until the eggplant is very soft, about 15 minutes.

10. 10

    Add the tomatoes, breaking up with a spoon.

11. 11

    Return the sausage to the pan and bring to a boil.

12. 12

    Reduce the heat and simmer until thickened, about 35 minutes.