Balsamic and Sausage Stuffed Eggplants

Balsamic and Sausage Stuffed Eggplant

Preheat oven to 425 degrees F

Rub 1 tbsp olive oil and salt/pepper over eggplant on the flesh side

Place in oven flesh side down for 30-35 minutes

Meanwhile in a medium sized skillet, saute italian sausage with 1 tbsp olive oil for 3-5 minutes until brown

Set sausage aside and in the same pan, saute red pepper, kale, and broccoli until softened

Place sauteed items aside

In the same pan, saute the red onion with 1 tbsp olive oil, honey, and 1 tbsp balsamic vinegar until caramelized then add back in other sauteed vegetables and Italian sausage then add canned tomatoes, 1/2 tbsp balsamic vinegar, and Italian seasoning

Set aside tomato + sausage mixture

In a small mixing bowl, mix ricotta cheese, pesto, and 1 tbsp balsamic vinegar

Once eggplants are done, stuff with tomato + sausage mixture then layer on top the cheese pesto mixture. Place mozzarella slices on for the top mixture

Place back in oven for 10-15 minutes

Serve with freshly chopped basil and tomatoes and a drizzle of balsamic glaze