|Tastes like Italian Sausage, but a kinder and healthier version|
|Some of the inspiration for this recipe from last week's organic CSA share.|
|Gorgeous organic summer produce, chopped and ready for cooking.|
|Fresh organic basil - what could be better?|
|Just after adding bulgur|
accidental italian sausage crumbles
- 1 medium eggplant, cubed
- 1 1/2 T extra-virgin olive oil
- 1 large red onion, diced
- 1 large green pepper, diced
- 8-10 garlic cloves, sliced
- 1 large tomato, diced
- About 2 -2 1/2 cups vegetable broth [I recommend Better than Bouillon No Chicken Base ]
- 2 cups bulgur
- 2 tsp fennel seeds
- 1 large bunch of basil, finely chopped [about 1 1/2 cups]
- 1 can chickpeas, drained and rinsed
- Salt and pepper, to taste
Place the eggplant in a colander, sprinkle it with salt and let it sit for about 20-30 minutes while you are chopping the other veggies. Afterwards, rinse it, drain and steam for about 10-15 minutes or until soft. Let it cool.
Heat oil in a large Dutch oven over medium. Saute the onion for about one minute, then add pepper and garlic and saute until soft, stirring often, about 10 minutes.
Add steamed eggplant. Stir another 2-3 minutes.
Add tomato, 2 cups broth, fennel seeds and bulgur. Cover, turn heat to high and bring to a boil. Reduce to a simmer and cook until all the broth is absorbed and the bulgur and veggies are all tender, about 15-20 minutes. If it starts to dry out too quickly, just add more broth, in 1/2-cup increments.
Remove from heat. Stir in basil and chickpeas. Adjust seasonings. Enjoy!