3 large very ripe tomatoes, chopped very fine
1 pound cooked spaghetti
Remove the casing from the sausage, and break into small pieces.
Cut unpeeled eggplant into 1/2-inch cubes.
Chop garlic and parsley together.
Combine olive oil, butter, and salt pork in a saucepan; heat.
Add onions and cook until lightly browned.
Add sausage, brown for 10 minutes.
Add garlic, parsley, salt and pepper, cook for 10 minutes.
Add green peppers and eggplant, cook for 5 minutes.
Add fresh and canned tomatoes, simmer for 30 minutes, than taste to see if sauce is cooked, add salt if necessary.
Drain cooked spaghetti, toss with a little butter and grated cheese. Pour sausage and eggplant sauce over pasta, sprinkle with Parmesan cheese.
In the restaurant, this was served with an aged Barolo wine.
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