Red Crock Eggplant and Sausage

Red Crock Eggplant and Sausage

We have these red ceramic Italian crocks that Lisa got from her grandfather.They are 6" in diameter and good for making individual casseroles, stews, pot pies and cobblers. If you have something similar - 6 " diameter ramekins are perfect. If you don't have those, use whatever oven proof pots you think will work and follow along. The amounts are enough for two. 
These are great for having friends over, and much of it can be done ahead of time and assembled just before putting in the oven. Just up the amounts accordingly for the number of friends. Enjoy!

Ingredients
  
2 Hot or mild Italian sausage links - casings removed
1 medium eggplant
1/3 package of penne pasta
2 cups of cherry or grape tomatoes cut in half - we used black krim cherry tomatoes from our garden.
4 cloves of garlic finely chopped
1/2 cup fresh basil - torn
1 cup ricotta cheese
1/4 cup grated pecorino cheese
1/2 cup shredded mozzarella
1/4 teaspoon oregano
1 teaspoon fennel seeds
1/4 teaspoon hot chili pepper of your choice minced - optional
Olive oil
Salt & Pepper

For the filling - 
  
In a bowl, combine the tomatoes, basil, garlic and basil. 

Peel the eggplant and cut into small chunks about 3/4" - 1" square. 
Put them in a colander and sprinkle with coarse salt. Leave to drain for an hour. Rinse off and pat dry. 
Add 2 tablespoons of olive oil to a frying pan. Add the eggplant and fennel seeds and cook until it has browned and is tender, about 10 minutes. Add to the bowl with the tomatoes.

Take the casings off the two Italian sausage links and brown in the frying pan you used to cook the eggplant. Remove to the bowl with the eggplant and tomatoes.

Meanwhile, cook the penne til almost al dente. You need it to be firm, it will finish cooking in the oven.

Stir the penne into the bowl with the tomatoes, eggplant and sausage along with a big spoon of ricotta, a little mozzarella cut or torn into small pieces and the hot pepper if using.

Load equal amounts into the crocks/ramekins.

For the cheese topping -
                                              
Mix together the ricotta, pecorino and mozzarella with 1/4 teaspoon oregano and 1 teaspoon olive oil.
Spread the topping over top of the filling and drizzle with a little olive oil. 

Bake at 375 for 20 minutes. If the top has not browned up, bake for another 5 - 8 minutes or until nice and brown.

Serve with a salad, bread and melon.