Sausage-Spiced Eggplant Hoagies with Peppers and Onions

 

I mentioned in the Italian Sausage Spice Mix post that the seasonings were terrific with eggplant. These hoagies are a great way to enjoy the eggplant. Eggplant prepared this way is also delicious on pizza.

This is a really quick meal to put together as the eggplant, peppers, and onions only take 20 minutes in the oven. (If you serve oven-baked French fries with the sandwiches, as I did, they'll take 30-35 minutes to cook at the same temperature, so start those first.)

I wanted a tomato-y condiment with these. I wasn't in the mood for marinara sauce and ketchup seemed a little pedestrian, so I added some store-bought chili sauce to the top. I might serve them with marinara next time.

Sausage-Spiced Eggplant Hoagies with Peppers and Onions

1 large eggplant, about a pound

4 tablespoons olive oil, divided

4 teaspoons Italian Sausage Spice Mix

2 green or red bell peppers

1 medium sweet onion

4 hoagie buns, lightly toasted if desired

1/2 to 3/4 cup chili sauce or marinara sauce, plus more for French fries

Preheat oven to 400 F. Oil a large baking sheet. Cut the ends from the eggplant and then cut into 3/4-inch slices. Brush both sides with 2 tablespoons of the olive oil, sprinkle both sides with the spices, and rub into the surface of the eggplant with your hands. Transfer to the baking pan. Cut the bell peppers and onion in to 3/4-inch slices and toss with the remaining 2 tablespoons of oil. Transfer to the baking pan. Bake for 20 minutes or until vegetables are tender, turning over the eggplant and stirring the peppers and onions after 10 minutes. Cut the eggplant into 1-inch strips.  Distribute the eggplant, onion, and peppers among the hoagie buns.

Serves 4.