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Leonetto Cappiello
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Mama Leone's Spaghetti with
Italian Sausage and Eggplant

"Life is a combination of magic and pasta."
~ Federico Fellini

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Mama Leone's Spaghetti with
Italian Sausageand Eggplant

1 pound sweet Italian sausage
1 fresh eggplant (about 1 1/2 pounds)
2 large garlic cloves, pressed
10 fresh parsley sprigs
3 tablespoons olive oil
1/4 cup fresh sweet butter [unsalted]
2 ounces salt pork, diced
1/4 pound onions, peeled and diced
1 teaspoon salt
1/2 teaspoon black pepper
3 bell peppers, sliced very thin
2 cups (1-pound can) plum tomatoes,
chopped or sieved
3 large ripe tomatoes
Spaghetti
Parmesan cheese

Remove casing from sausage and cut meat into small pieces. Wash
and dry eggplant but do not peel. Cut into 6 crosswise slices and then
into 1/2-inch cubes. Chop garlic and parsley together.
Combine olive oil, butter and salt pork in saucepan; heat. Add onions
and cook until medium brown. Add sausage and brown 10 minutes.
Add garlic and parsley, salt and pepper and cook 10 minutes longer.
Add bell peppers and eggplant cubes, stir and cook 5 minutes. Add
the canned and fresh tomatoes and cook for 30 minutes, slowly.
Add more salt if needed.
Cook 3 ounces spaghetti per person. Serve sauce over spaghetti
sprinkle with Parmesan. Makes about 6 cups sauce.

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Spaghetti alla Puttanesca
 

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