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Keto Sausage Eggplant Skillet – A Cozy, One-Pan Weeknight Dinner

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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1 large eggplant (about 1.25–1.5 pounds), cut into 3/4-inch cubes
  • 1 pound Italian sausage (mild or hot; remove casings if using links)
  • 2 tablespoons olive oil (plus more as needed)
  • 1 small yellow onion, diced
  • 3 cloves garlic, minced
  • 1 red bell pepper, diced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon crushed red pepper flakes (optional, for heat)
  • 1/2 teaspoon smoked paprika (or sweet paprika)
  • 1/2 cup low-sugar marinara or crushed tomatoes
  • 1/3 cup chicken broth (or water)
  • 1/4 cup grated Parmesan (plus extra for serving)
  • 2 tablespoons fresh parsley or basil, chopped
  • Kosher salt and black pepper, to taste
  • Optional add-ins: 1 small zucchini (diced), a handful of baby spinach, or 1/4 cup olives (sliced)

Method
 

  1. Prep the eggplant: Cut the eggplant into even cubes. If your eggplant seems seedy or you’re sensitive to bitterness, sprinkle with salt and let it sit in a colander for 15–20 minutes. Pat dry. This step helps it brown better and stay tender.
  2. Brown the sausage: Heat a large skillet over medium-high. Add sausage and break it up with a spatula. Cook until browned and slightly crisp at the edges, 6–8 minutes. Transfer to a plate, leaving some fat in the pan.
  3. Sauté the aromatics: Add 1 tablespoon olive oil if the pan looks dry. Toss in the onion and bell pepper. Cook, stirring, until softened and lightly golden, 4–5 minutes. Add the garlic and cook 30 seconds until fragrant.
  4. Cook the eggplant: Add the remaining olive oil and the eggplant cubes. Season with a pinch of salt and pepper. Cook 6–8 minutes, stirring occasionally, until the eggplant starts to brown and soften. If it drinks up the oil, add a small splash more.
  5. Season the skillet: Sprinkle in oregano, red pepper flakes, and smoked paprika. Stir to coat the vegetables so the spices can bloom and deepen in flavor.
  6. Deglaze and simmer: Pour in the marinara and chicken broth. Scrape up any browned bits. Return the sausage to the pan and stir. Lower heat to medium, cover, and simmer 5–7 minutes until the eggplant is silky and the flavors meld.
  7. Finish and adjust: Remove the lid. If using spinach or olives, fold them in now and cook 1–2 minutes. Stir in the Parmesan until it melts and lightly thickens the sauce. Taste and adjust salt and pepper.
  8. Garnish and serve: Sprinkle with fresh parsley or basil. Add extra Parmesan if you like. Serve straight from the skillet while hot.