- 6 tablespoons olive oil
- 2 1-pound eggplants, cut into 1-inch pieces
- 2 medium onions, chopped
- 2 tablespoons chopped garlic
- 1 pound fully cooked smoked sausage, cut into 3/4-inch pieces
- 2 cups canned crushed tomatoes with added puree
- 1/2 cup dry red wine
- 3 small bay leaves or 1 large leaf, minced
- 2 teaspoons grated lemon peel
- 12 ounces egg noodles, freshly cooked
- Heat oil in heavy large pot over medium-high heat. Add eggplant, onions and garlic and sauté until brown, about 12 minutes. Add sausage, crushed tomatoes, wine, bay leaves and lemon peel. Cover pot, reduce heat to medium-low and simmer until flavors blend and eggplant is very tender, about 25 minutes. Uncover and simmer until sauce thickens, about 6 minutes. Add noodles to sauce; toss to coat. Season with salt and pepper. Transfer to bowl and serve.