Italian Kale and Potato Soup
Italian Kale and Potato Soup is a gluten free and whole 30 recipe with 6 servings. This main course
Sausage and Peppers Stuffed Eggplant
Ingredients
- 2 small globe eggplants (about 12 ounces each)
- 4 tablespoons olive oil, divided
- 1 teaspoon kosher salt, divided
- 1/2 teaspoon freshly ground black pepper, divided
- 1 small yellow onion
- 1 small red bell pepper (about 6 ounces)
- 1 small yellow bell pepper (about 6 ounces)
- 2 cloves garlic
- 1 ounce Parmesan cheese (1/2 cup firmly packed freshly grated or 1/3 cup store-bought grated)
- 1 pound uncooked hot or sweet Italian sausage
- 1/2 teaspoon fennel seeds
- 1/4 cup dry white wine
- Torn fresh basil or chopped fresh parsley leaves, for garnish (optional)
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