There is so much eggplant at the farmers markets. In my family, we love eggplant any way, in any recipe. I knew I had to make a casserole with eggplant and our sweet Italian sausage.
- Cube eggplant. Cook onion in the olive oil and add the eggplant and cook the eggplant until soft.
- Cook the sausage until done and add to the eggplant.
- Cook the rigatoni until al dente
- mix all the ingredients together including the peppers, mozzarella and Marina’s Italian tomato sauce; Put in a 9 by 13 pan and cook at 375 degrees for 45 minutes, and for the last 10 minutes uncovered and sprinkle with Romano cheese!