NicStan Cooks

This is kind of ratatouille the quick way without squash and with venison because husband. If there hadn’t been 2 Scott brothers here for dinner I probably would have just used 4 links instead of the ground, but boys.

Ingredients

• 1 lb ground Italian venison sausage
• 2 links italian venison sausage
• 1 yellow onion
• 1 bell pepper
• 4 cloves garlic
• 1.5 cans crushed tomatoes (about 40 oz)
• basil
• Oregano
• Crushed red pepper
• Thyme
• Rosemary
• Salt and pepper
• Eggplant
• 2 tomatoes
• Olive oil

Instructions

1. Heat oil and cook the ground venison.
2. Add in the chopped onions and bell pepper, then the garlic.
3. Add spices.
4. Once you can smell the spices add crushed tomatoes and turn heat down to low/medium.
5. While tomatoes are simmering slice eggplant, tomatoes and link sausage.
6. Remove from heat and layer in the slices in alternating circular pattern starting around the outside and moving in.
7. Bake covered for about 30 minutes, then 10-20 minutes uncovered, cranking the heat up the last 5 min.
8. I ended up with extra eggplant so chopped it up small and mixed with some oil and Italian seasoning and put in the air fryer for about 10 min on 350 to add on top of the dish.

We also had a tasty salad and bread. Forgot to take a picture but it was very pretty!