Greek-Style Sausage and Peppers

Greek-Style Sausage and Peppers
Preparation time
30 mins
Cooking time
80 mins
Easy Recipes
6 people

Greek-Style Sausage and Peppers.

Greek-Style Sausage and Peppers, or Spetzofai, is a simple dish of sausage and peppers, simmered in a zesty tomato-based sauce. Your family will love it!

This was an instant hit with my family — since we love bold and spicy flavors, we love it with spicy sausage!


Greek-Style Sausage and Peppers


  • 3 cups cubed eggplant (about 1?2 large or 1 to 2 Japanese)
  • 1 teaspoon coarse salt
  • 4 tablespoons extra-virgin olive oil, divided
  • 3/4 pound fully-cooked pork or chicken smoked sausages, sliced
  • 1 small yellow onion, sliced
  • 1 green bell pepper, cored and sliced
  • 1 red bell pepper, cored and sliced
  • 2 cloves garlic, minced
  • 1 tablespoon tomato paste
  • 1/2 teaspoon dried oregano
  • 2 cups diced tomatoes (about 2 to 3 medium)
  • 1/4 teaspoon sugar
  • 1/4 teaspoon freshly ground black pepper


  1. Heat the oven to 400°F.
  2. Toss the eggplant with salt in a colander. Set the colander over a bowl to catch any moisture that is drawn out from the eggplant for at least 30 minutes. In the meantime, prepare the other ingredients.
  3. Heat 1 tablespoon olive oil in a large skillet over medium high heat. Add the sausage slices and brown them on both sides, about 4 to 5 minutes. With tongs or a slotted spoon, transfer the sausages to a paper towel-lined plate—keep the remaining oil in the pan.
  4. Reduce the heat to medium. Add the onions and peppers to the same skillet and cook them, stirring occasionally, until they’re tender, 8 to 10 minutes. Transfer the vegetables to an 8×8-inch glass or ceramic baking dish.
  5. Add 2 tablespoons of olive oil and the eggplant to the skillet. Cook the eggplant, stirring occasionally, until it’s browned, 5 to 7 minutes. Transfer the eggplant to the baking dish.
  6. Add the remaining tablespoon of olive oil, garlic, and tomato paste to the skillet, and cook until the garlic is fragrant, about 30 seconds. Stir in the tomatoes, 1 cup of water, oregano, sugar, and pepper, scraping up any browned bits from the bottom of the skillet. Bring the mixture to a boil.
  7. Pour the tomato mixture into the baking dish. Add in the sausages and carefully stir to combine—the dish will be quite full. Cover the dish tightly with aluminum foil.
  8. Bake for 30 minutes to allow sauce to simmer and flavors to combine. Serve over rice or with crusty bread.

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