Roasted Eggplant, Mushrooms, and Sausage
and harissa tomato sauce / romaine salad
Tender chunks of zesty sausage, earthy mushrooms, and roasted eggplant are an out-of-this-world combination. These hearty flavors are balanced by a bright tomato sauce spiked with peppery harissa.
Smarts: Different brands of harissa can vary from mild to quite spicy, so taste yours and adjust the amount to suit your preference.
Ingredients
- Shallots - 1 bulb , chopped
- Garlic - 2 cloves , chopped
- Oil, olive - 1 Tbsp
- Honey - 1 tsp
- Oregano, dried - 1 tsp
- Black pepper - 1/4 tsp
- Tomatoes, crushed (28 oz / 794 g) - 1 can
- Harissa, mild or spicy - 2-4 Tbsp , adjust according to your spice preference
- Eggplant - 1 lb , chopped into 1/2" / 1.3 cm cubes (about 1 large eggplant / 4 servings)
- Mushrooms, any brown - 8 oz , halved or quartered if very large
- Italian sausage - 4 links , sliced into 1" / 2.5 cm pieces
- Garlic - 6 cloves , peeled
- Italian seasoning - 2 tsp
- Salt - 3/4 tsp
- Oil, olive - 2 Tbsp
- Garlic - 1 clove , chopped
- Vinegar, red or white wine - 2 Tbsp
- Lemon juice - 1 Tbsp
- Honey - 1 tsp
- Mustard, Dijon - 1/2 tsp
- Oregano, dried - 1/4 tsp
- Basil, dried - 1/4 tsp
- Oil, olive - 3 Tbsp
- Cucumbers - 6 oz , sliced
- Lettuce, romaine - 2 hearts , chopped
Prep
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Shallots / Garlic (portions for sauce and salad) - (If prepping right before cooking, get oven heating first.) Prep as directed and store separately. (Can be done up to 5 days ahead)
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Make vinaigrette - Whisk together garlic (portion for salad), vinegar, lemon juice, honey (portion for salad), mustard, oregano (portion for salad), and basil. Slowly add olive oil (portion for salad) while whisking. Taste and season with some salt and pepper. (Can be done up to 5 days ahead)
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Eggplant / Mushrooms / Cucumbers - Prep as directed and store separately. (Can be done up to 3 days ahead)
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Sausage - Slice the sausage into 1” / 2.5 cm pieces. (Can be done 1 day ahead)
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Lettuce - Prep as directed.
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Make
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Heat oven to 425 F / 218 C and set out a large sheet pan.
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Use the flat side of a large knife to smash the garlic cloves (portion for eggplant).
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Pile the eggplant cubes, mushrooms, smashed garlic cloves, and sausage on the sheet pan. Sprinkle with Italian seasoning and salt and drizzle with olive oil (portion for eggplant). Toss everything together on the sheet pan, then spread out in an even layer. Place in the oven and roast until eggplant is tender and sausage is cooked through, 20 to 25 minutes, shaking the pan halfway through cooking.
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While eggplant is cooking, make the sauce. Place a saucepan with olive oil (portion for sauce) over medium heat. Add shallots and garlic (portion for sauce) to heated oil along with a pinch of salt. Saute until tender and translucent, 3 to 4 minutes. Stir in honey (portion for sauce), oregano (portion for sauce), and pepper and saute until fragrant, ~1 minute more. Reduce heat to medium-low and add tomatoes and harissa (start with the smaller amount, then taste and add more in small increments until it tastes good to you). Cover with a lid and simmer gently until the flavors have come together, ~10-15 minutes. Taste and season with some salt and pepper, if needed.
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Combine lettuce and cucumbers in a serving or mixing bowl. Toss with vinaigrette until the salad is dressed to your liking.
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Divide eggplant, mushrooms, and sausage among serving bowls and spoon harissa tomato sauce over top. Serve with romaine salad on the side. Enjoy!
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