"W. Baker" > wrote:
> Yesterday I had one of thse clean out the frige dinners that worked out
> very well so I thought I would share it with everyone. I don't know my
> bg before the meal, but at 2 hours it was at 115, nicely within my
> parameters. I have tried to make asome fairly accurate measurments, but
> much is quite flexible.
>
> Eggplant, Sausage and Pepers
> Source, W. Baker's Refrigerator
> Number of Servings: 2-3
>
> 1Tbs Olive oil to lightly cover bottom of pan
> 1 medium-large onion sliced
> 1 medium eggplant chunked in about 1" pieces
> 1 green pepper, chunked
> 2 Hot Italian beef sausages, defatted and chunked(Note)
> half a 26 oz jar of marinara sauce
> Garlic powder, Salt and Pepper to taste
> Thyme(or whatever herbs you have around fresh or dried) to taste
> water(could use wine) enough to rinse the sauce jar
>
> Heat oil in bottonof a covered pot. Add onion slices and saute lightly.
> Add garlic, salt and pepper, other vegetables and saute, then cover pot
> and let vegetables sweat for a few minutes. When vegetables are
> slightly softened, add defatted sauges and tomato sauce, water or wine
> and herbs. Cover and let simmer until vegetables are soft. Adjust herbs
> and seasonings and serve.
>
> Note_ To defat sausages, use a fork to poke holes in them and microwave,
> covered for 2-3 minutes(less if not frozen) there should be a pool of fat
> in the bottom of the thing you microed them in. Pour off fat and wipe
> sausages, then slice in wide chunky slices and they are ready to add.
>
> Note : This might go well as a sauce over rice or pasta for the
> non-diabetic in your family, in which case it should feed considerably
> more people that 2-3.

Sounds real good, Wendy. I'd use the sausage oil instead of olive oil for
sauteeing.

--
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