I never had eggplant until we joined the CSA, so I have been experimenting with new ways to have it. Hummus worked well, now I made an eggplant sauce. One of the best things is that it is made in a slow cooker - I highly recommend a slow cooker liner.
16 ounces hot italian sausage
3 cups eggplant - peeled and cubed into 1 inch pieces
1/4 cup garlic, minced
3 lbs tomatoes - seeded, diced
14 ounce tomato sauce
6 ounces italian tomato paste
3/4 cup red wine
3 tbl dried italian herbs
Cook italian sausage in a large skillet until browned. While cooking, add prepared eggplant to slow cooker. When sausage is cooked, drain and transfer to a 5 to 6 quart slow cooker.
Add garlic to sausage pan and cook for 1 to 2 minutes, add tomatoes. Cook tomatoes until soft, process lightly with a stick blender. Add remaining ingredients and stir then pour over sausage.
Cook on high heat setting for about 4 hours.