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Meat Carbonade de Boeuf - Slow Cooker Meatballs Veal Scallopini in Marsala Swiss Steak Short Rib and New Potato Salad Sausage, Eggplant and Peppers Osso Buco Trippa Marchegiano Trippa Domenico Calf Liver Joe's Special Italian Meat Loaf Sauted Veal over Penne Pasta Barbequed Ribs with Italian Marinade Beef Steak with Capers Lamb Shanks Calf Brains Loin Lamb Chops with Vegetables Cima Russian River Pot Roast Porchetta Geyserville Rex Veal Shanks with Mushrooms Petaluma Stuffed Veal Chops 2005 Sauvignon Blanc 2005 Glissando Sausage, Eggplant and Peppers Columbo Zurlo's favorite Our Uncle Don Zurlo lived in Santa Rosa with his wife Angie and daughter Marilyn. He owned a small chain of supermarkets and knew a lot about food. He also kept a string of race horses as his hobby and had several boxes at the Sonoma County Fair where he was a Director. 2 pounds, unseasoned (or very lightly seasoned) pork sausage 3 large bell peppers (1 green, 1 red, and 1 yellow), cut into lengthwise strips 1 large yellow onion, halved and quartered 2 medium sized (about 5" diameter) eggplants, sliced into strips 4 tablespoons salt 6 medium garlic cloves, finely chopped 1/2 cup, olive oil 1 cup, sherry 1 teaspoon, dried tarragon 1 teaspoon, dried anise seeds 1 teaspoon, finely-ground black pepper 1/2 cup, freshly grated Parmesan cheese 1 teaspoon, salt Cut eggplant in half, lengthwise, then cut each half into 3 or 4 lengthwise strips. Cut strips crosswise at 1" intervals. Spread over bread board and sprinkle liberally with salt, to take bitterness out of eggplant. Place salted pieces into colander, and let drain for * hour. Cut sausage into 1" sections, and brown in a bit of olive oil in a large skillet. When sausages are thoroughly browned, remove from skillet and set aside. Add more olive oil to skillet, and slowly add chunks of eggplant, browning on all sides. Remove eggplant chunks from skillet and set aside as they are browned. Add more oil to skillet, and add bell peppers and onions. As onion becomes translucent, add tarragon, anise seeds and pepper, stirring well. Add wine and bring to boil. Reduce heat and add sausage and eggplant to skillet. Simmer for 15-20 minutes on low heat. This mixture may be stirred in with large, chunky pastas such as penne, rigatoni, or farfalle. Added to 2 pounds of pasta, this mixture should serve about 8. Enjoy with our 2005 Pinot Noir.

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