- Preparation time
- 30 mins
- Cooking time
- 80 mins
- Difficulty
- Easy Recipes
- Serves
- 6 people
- Breakfast
- April 11, 2016
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!
PrintGreek-Style Sausage and Peppers
Ingredients
Scale
- 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
Instructions
- Heat the oven to 400°F.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Bake for 30 minutes to allow sauce to simmer and flavors to combine. Serve over rice or with crusty bread.
