Last week I ranted about restaurant remakes and ambitious creative cooking, this week, I will keep it simple. This is a dish my mother introduced me to over the holidays. (Yes, I am ignoring the fact I took a few weeks off to travel internationally and have not said HNY to you all yet… still in denial 2026 is here and we are back to reality.) I believe she clipped it from the local newspaper and made a big batch for the family to have for dinner one of the days leading up to Christmas. It was perfect. It’s easy to whip together, makes a ton of food, and gets better over time. 

It was smart on my mom’s part to make this dish leading up to a big holiday that demands a lot of time in the kitchen and a lot of mouths to feed day after day. But you don’t have to save this for next December. It’s versatile enough that you can make it any time of year. In fact, I made this week for a great Sunday reset. And the leftovers are perfect for Monday lunch. 

I have been loving Sauz’s jarred tomato sauces these days so I used their Hot Honey Marinara but you can pull out any brand you may have sitting in the cabinet. Just keep an eye out at your local grocery store for Sauz… you won’t be disappointed!

INGREDIENTS

Serving Size: 8

INSTRUCTIONS

• Heat oven to 400F. 
• Saute the sausage in a pan until brown. 
• Add in the paprika and tomato sauce. Bring to a boil then lower heat to a simmer. Cook for 20 minutes on low. 
• Meanwhile, slice the eggplant and zucchini length-wise. Toss with olive oil, salt and pepper. 
• Roast on a baking sheet for 15 minutes. 
• In a large, deep baking dish, layer half the sauce on the bottom then top with vegetables then sundried tomatoes then feta. Pour the remaining half of the sauce on top of everything. 
• Bake for 20 minutes. 
• Remove from oven and let set for 15 minutes. 
• Enjoy with fresh parsley and chili flakes on top!