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“Perfect for your garden full of summer vegetables.”

Ingredients Nutrition


  1. Preheat oven to 400°.
  2. Place eggplant slices in a single layer on a baking sheet.
  3. Brush with 1 tablespoon oil.
  4. Bake about 10 minutes or until the eggplant slices are tender, but not browned.
  5. Remove from oven and lower temperature to 350°.
  6. In a large skillet, heat the remaining oil; cook the onion, bell pepper, and squash over medium heat, stirring frequently, for 4 minutes or until the vegetables are just softened.
  7. Add in garlic and cook 1 minute.
  8. In a large mixing bowl, gently but thoroughly combine (use your hands) the beef, sausage, bread crumbs, oregano, thyme, salt, pepper, and cooked onion mixture.
  9. Place the meat mixture in an elongated oval in a 13x9 inch baking dish.
  10. Form mixture into an oval about 10 inches long and about 3 inches wide.
  11. Drape the eggplant slices crosswise over the meat loaf.
  12. In a small bowl, stir the canned tomatoes w/ juice, wine, basil, and pepper flakes.
  13. Pour about half the tomato mixture over the loaf.
  14. Bakt 30 minutes, then pour the remaining tomato mixture over the loaf.
  15. Bake an additional 20 minutes, then let stand 10 minutes.
  16. Serve the loaf in slices with the pan tomato sauce.

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