Vermicelli with Sausage and Eggplant

Vermicelli with Sausage and Eggplant
James Jones
Ingredients:
1 ½ lbs sweet Italian sausage
1 Tbsp olive oil
1 med onion, sliced
1 clove garlic, minced
1 med eggplant, cut into ½ “ cubes
2 cups water
1 can (14 ½ oz) whole tomatoes in juice, crushed
1 can (6 oz) tomato paste
1 tsp each: sugar, oregano leaves and salt
1/8 tsp pepper
1 pkg. (16 oz) vermicelli, cooked
Directions:
Discard casings, crumble sausage and brown in hot oil; remove from pan.
Cook onion and garlic in drippings.
Add sausage and remaining ingredients, except pasta; bring to boil.
Reduce heat and simmer uncovered for 20 minutes until thickened; stir often.
Pour sauce over hot paste and toss.
Makes 8 servings.
Variations:
Substitute tomato paste with 1 medium can tomato sauce.
If using Japanese eggplant (long slender) bread ¼” slices after peeling it.
Bread with seasoned flour, egg beaten with a little milk, and cracker crumbs.
Fry eggplant in ¼” oil. Place sliced eggplant over pasta and cover with sauce.
Substitute vermicelli with spaghetti.
White Bacon Sandwich
A real artery clogger
James Jones
Ingredients:
1 slab of streak of lean salted fat back or salt pork
1 slice of Wonder Bread
A few tablespoons of flour
Instructions:
If not sliced from the butcher, slice at least 1/8 inch (It helps to freeze it for a short shile).
Placae in a pan of water and soak overnight. Change water a couple of times to remove some of the salt.
Remove the rind and save.
Flour both rind and fat back.
Fry or microwave for 7 minutes until brown.
Drain on paper napkins.
Serve 1 or 2 pieces on a folded slice of bread
Wash down with lots of water or lemonade
People with good teeth can eat the crispy rinds
Crumbled up in biscuit dough this makes crackling bread.