2 T. olive oil
\n2 eggplants, 1-pound each, cut into 1″ cubes
\n2 medium onions, chopped
\n2 T. chopped garlic
\n14 oz. turkey Polska Kielbasa, such as Hillshire Farms, cut into 3\/4″ pieces
\n2 cups canned crushed tomatoes in tomato puree
\n1\/2 cup dry red wine
\n1 large bay leaf
\n2 tsp. lemon peel
\n10 oz. yolk-free noodles, such as No-Yolk, cooked according to directions<\/p>\n
In large skillet, over medium-high heat, heat oil. Add eggplant, onion, and garlic; saut\u00ef\u00bf\u00bd until brown, about 12 minutes. Add sausage, tomatoes, wine, bay leaf, and lemon peel. Cover; reduce heat to medium-low; simmer until eggplant is tender, about 25 minutes. Uncover and simmer until sauce thickens, about 2 minutes. Remove bay leaf and ladle sauce over hot noodles. Makes 6 servings.<\/p>\n
Yield: 6 servings
\nCalories: 412
\nFat : 12g
\nFiber: 6g<\/p>\n","protected":false},"excerpt":{"rendered":"
2 T. olive oil 2 eggplants, 1-pound each, cut into 1″ cubes 2 medium onions, chopped 2 T. chopped garlic 14 oz. turkey Polska Kielbasa, such as Hillshire Farms, cut into 3\/4″ pieces 2 cups canned crushed tomatoes in tomato puree 1\/2 cup dry red wine 1 large bay leaf 2 tsp. lemon peel 10 oz. yolk-free noodles, such as No-Yolk, cooked according to directions In large skillet, over medium-high heat, heat oil. Add eggplant, onion, and garlic; saut\u00ef\u00bf\u00bd until…<\/p>\n