Italian Sausages with Balsamic-Braised Eggplant
By Jessica RudolphPublished on October 28, 2025
Time
45 minutes
Yield
Serves 4
Ingredients
5 tablespoons extra-virgin olive oil, divided, plus extra for serving1½ pounds hot italian sausage 1½ pounds eggplant, cut into ½-inch pieces1 red bell pepper, stemmed, seeded, and cut into ¼-inch pieces1 small onion, chopped fine3 garlic cloves, sliced thin1 teaspoon table salt ¼ cup water 2 tablespoons aged balsamic vinegar 1 tablespoon capers, rinsed3 tablespoons chopped fresh parsley
Before You Begin
Serve with crusty bread, pasta, or polenta.
Instructions
- Heat 1 tablespoon extra-virgin olive oil in Dutch oven over medium heat until shimmering. Arrange 1½ pounds hot Italian sausage in pot and cook, turning once, until browned on 2 sides, 6 to 8 minutes. Transfer sausages to plate.
- Heat remaining ¼ cup oil in now-empty pot until shimmering. Add 1½ pounds eggplant, cut into ½-inch pieces; 1 red bell pepper, cut into ¼-inch pieces; 1 finely chopped small onion; 3 thinly sliced garlic cloves; and 1 teaspoon table salt and cook, stirring occasionally, until tender and lightly browned, 14 to 18 minutes.
- Stir in ¼ cup water. Nestle sausages into vegetables, drizzle in any accumulated juices, and bring to boil. Reduce heat to medium-low, cover, and simmer until sausages register at least 160 degrees, 10 to 14 minutes. Transfer sausages to platter. Add 2 tablespoons aged balsamic vinegar and 1 tablespoon rinsed capers to vegetables and stir until mixture is slightly thickened. Season with salt to taste. Transfer to platter with sausages. Sprinkle with 3 tablespoons chopped parsley and serve, drizzling individual portions with extra oil.
Time
45 minutesYield
Serves 4Ingredients
5 tablespoons extra-virgin olive oil, divided, plus extra for serving
1½ pounds hot italian sausage
1½ pounds eggplant, cut into ½-inch pieces
1 red bell pepper, stemmed, seeded, and cut into ¼-inch pieces
1 small onion, chopped fine
3 garlic cloves, sliced thin
1 teaspoon table salt
¼ cup water
2 tablespoons aged balsamic vinegar
1 tablespoon capers, rinsed
3 tablespoons chopped fresh parsley
Ingredients
5 tablespoons extra-virgin olive oil, divided, plus extra for serving
1½ pounds hot italian sausage
1½ pounds eggplant, cut into ½-inch pieces
1 red bell pepper, stemmed, seeded, and cut into ¼-inch pieces
1 small onion, chopped fine
3 garlic cloves, sliced thin
1 teaspoon table salt
¼ cup water
2 tablespoons aged balsamic vinegar
1 tablespoon capers, rinsed
3 tablespoons chopped fresh parsley
Ingredients
5 tablespoons extra-virgin olive oil, divided, plus extra for serving
1½ pounds hot italian sausage
1½ pounds eggplant, cut into ½-inch pieces
1 red bell pepper, stemmed, seeded, and cut into ¼-inch pieces
1 small onion, chopped fine
3 garlic cloves, sliced thin
1 teaspoon table salt
¼ cup water
2 tablespoons aged balsamic vinegar
1 tablespoon capers, rinsed
3 tablespoons chopped fresh parsley
Why This Recipe Works
The flavors and ingredients of this dish take their inspiration from Sicilian caponata. We first browned hot Italian sausages in a skillet, then simmered them in a silky medley of eggplant, bell pepper, onion, and garlic. Capers and balsamic vinegar stirred in off heat contributed the tangy brininess of caponata; choosing an aged balsamic added extra sweetness and depth. A finishing drizzle of olive oil brought richness and sheen.
Before You Begin
Serve with crusty bread, pasta, or polenta.
Instructions
- Heat 1 tablespoon extra-virgin olive oil in Dutch oven over medium heat until shimmering. Arrange 1½ pounds hot Italian sausage in pot and cook, turning once, until browned on 2 sides, 6 to 8 minutes. Transfer sausages to plate.
- Heat remaining ¼ cup oil in now-empty pot until shimmering. Add 1½ pounds eggplant, cut into ½-inch pieces; 1 red bell pepper, cut into ¼-inch pieces; 1 finely chopped small onion; 3 thinly sliced garlic cloves; and 1 teaspoon table salt and cook, stirring occasionally, until tender and lightly browned, 14 to 18 minutes.
- Stir in ¼ cup water. Nestle sausages into vegetables, drizzle in any accumulated juices, and bring to boil. Reduce heat to medium-low, cover, and simmer until sausages register at least 160 degrees, 10 to 14 minutes. Transfer sausages to platter. Add 2 tablespoons aged balsamic vinegar and 1 tablespoon rinsed capers to vegetables and stir until mixture is slightly thickened. Season with salt to taste. Transfer to platter with sausages. Sprinkle with 3 tablespoons chopped parsley and serve, drizzling individual portions with extra oil.
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