Last week I went to the Farmer’s Market and picked up a basket of Indian eggplant and yellow tomatoes. I never bought Indian eggplant before, but their small size made them so cute, I had to get them! Yellow tomatoes are my favorite, the are crisp and a little less acidic than most tomatoes.
I used the tomatoes, garlic, red onion and coarse salt and fresh cracked pepper to make the sauce. I added sun-dried tomato free-range chicken sausage. Then I topped it off with sliced, sauteed Indian eggplant and green bell paper. I served it with fettucini and a little fresh Romano cheese. Delish.