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Season by Season with Chris Fennimore
Organized by spring, summer, fall and winter, this collection includes 36 months of Chris' recipes from Pittsburgh Magazine as well as many of his personal reflections.
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LINGUINE WITH EGGPLANT & TURKEY SAUCE

From: Lynne Leeds-Boggio, Jeannette, PA
Primary category: Entrees

Ingredients

2 medium eggplants, cubed
1 lb bulk turkey sausage
1 TBS olive oil (optional)
1 large onion, chopped
1/2-1 c chopped fresh flat leaf parsley
1/2 c skim milk
Salt to taste
Lemon pepper (optional)
1 lb linguine, cooked al dente

Procedure

In a large pan, over medium heat, brown the turkey sausage. If the meat is exceptionally lean, add olive oil.

When meat is partially browned, add the onion and cook until transparent, but not browned.

Add the cubed eggplant, parsley, milk, salt and lemon pepper to taste. Cover and simmer, stirring often, until eggplant cooks down to a sauce-like consistency.

After 15-30 minutes, remove cover and allow to cook down. Toss the linguine with the sauce, reserving some sauce for the top.

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Linguine with Eggplant & Turkey Sauce - NOTES

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