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“A simple herbed skillet dish, with the heady aromas of basil, oregano, red wine vinegar, garlic, red onions and olive oil. I served it with chive potatoes, lemon-pepper white beans and broccoli, and bulgur wheat for a big brunch -- huge hit.”
READY IN:
40mins
SERVES:
4
YIELD:
1 skillet full
UNITS:
US

Ingredients Nutrition

Directions

  1. Chop eggplant into bite-sized chunks.
  2. Defrost soy sausage; dice into small chunks.
  3. Dice red onion.
  4. Heat olive oil in heavy skillet.
  5. Add red onion, olive oil, garlic. Sauté for 3-5 minutes.
  6. Add dried herbs, sauté 2-4 minutes.
  7. Add eggplant. Sauté on higher heat for 4-8 minutes.
  8. Add spinach and soy sausage. Cook for at least 10 minutes to let flavors finish melding.

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