eggplant casserole redux

so one of the recipes i posted early on was a pork and eggplant casserole, and in recent years, i've inadvertently recreated it.  last summer, i was making what was supposed to be a ratatouille...but it turned out to be a better version of the initial casserole.  i neglected to document it then, but i made it again this month.  i actually remembered to photograph it this time!

all in all, this takes maybe 45 minutes to prepare and cook, and it made about 6 servings.

ingredients:
- 1 pound hot sausage (walker farms meat)
-1 eggplant (largeish
- 1 pint of frozen tomatoes (mostly drained)
- 1 medium fresh tomato (cut up)
- feta cheese
- basil
- oregano
- chili powder
- garlic powder
- onion powder
- cayenne
- salt
- black pepper

preparation:
i started by cubing up the eggplant.  i tossed it with a tablespoon or so of olive oil and included the various herbs and spices (to taste).

i browned the sausage in a large cast iron pan (on medium to medium-high heat).  once cooked, i added the eggplant to the pan and let that brown.  i stirred in the tomatoes and let the mixture cook on the stove until it started to bubble.  at this point, i popped the pan in the oven (350°F) for about 30-35 minutes.

serve in a bowl with feta cheese (about 2 oz per serving).

verdict:
this preparation solves the original problem i had with the recipe, which was with tough eggplant.  we both love it...there's a good heat to the dish fom the hot sausage (and spices), but it's not so much that the mouth is on fire for hours.  rather, it just helps clear the sinuses.

i was going to stash some in the freezer (just to have pre-made meals on hand), but jackie wouldn't let me...it got consumed within 4 days!  i guess i'll just have to procure more eggplant and make another serving for freezing.