Vegetarian · Italian-American · 30 min
Spicy Italian-Style Sausage Bake with Peppers, Eggplant & Pine Nuts
- 30 min
- 2–6 servings
- 678 kcal / serving
A hearty bake with sausage, peppers, and eggplant that stays tender inside and gains a hint of nuttiness from pine nuts. It comes together on a sheet pan for an easy weeknight meal.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- 1eggplant
- ½ small bunchItalian (flat-leaf) parsley
- ¼ cuppine nuts
- 2pork sausages
- 1red bell pepper
- 1 mediumred onion
- 1yellow bell pepper
- eggplants
- red bell peppers
- red onions
- yellow bell peppers
From the pantry: black pepper, crushed red pepper, extra virgin olive oil, red wine vinegar, salt
Cookware
baking sheet pan · chef's knife · colander · cutting board · measuring cups · measuring spoons · mixing bowls · nonstick skillet · oven mitts · stirring spoon · tongs
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
More dinner ideas: easy dinners
Shopping list by aisle
Produce
- 1eggplant
- ½ small bunchItalian (flat-leaf) parsley
- 1red bell pepper
- 1 mediumred onion
- 1yellow bell pepper
- eggplants
- red bell peppers
- red onions
- yellow bell peppers
Meat & seafood
- 2pork sausages
Pantry & dry goods
- ¼ cuppine nuts
3 aisles for this recipe. Plan a week in MealPot and it merges every dinner into one list in this order, scaled to your household.
Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| eggplant | 1 | 2 | 3 |
| Italian (flat-leaf) parsley | ½ small bunch | 1 small bunch | 1 small bunch |
| pine nuts | ¼ cup | ½ cup | ¾ cup |
| pork sausages | 2 | 4 | 6 |
| red bell pepper | 1 | 2 | 3 |
| red onion | 1 medium | 2 medium | 3 medium |
| yellow bell pepper | 1 | 2 | 3 |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- Preheat the oven to 450°F with the rack in the upper third.
- Wash and dry the peppers, onions, and eggplant.
- Spread the sliced peppers, eggplant, and onion on a baking sheet.
- Drizzle with oil, season with salt, black pepper, and crushed red pepper; toss to coat.
- Nestle the sausages among the vegetables on the sheet.
- Bake about 15 minutes, stirring halfway, until the veggies are tender and the sausages are nearly cooked.
- Meanwhile, toast the pine nuts in a skillet over medium heat until golden, 3–5 minutes, then transfer to a small bowl.
- Turn the oven to broil on high and broil for about 3 minutes to brown the veggies and sausages.
- Chop the parsley leaves; mix half with the vinegar, and reserve the rest for serving.
- Remove the sheet from the oven, toss with the parsley-vinegar mixture, sprinkle with pine nuts, and plate for serving.
Two tips
- Prep components ahead: chop the parsley and measure nuts while the sausages brown for an even quicker finish.
- Serving idea: crumble a little extra parsley over the top and pair with a simple side salad.
Nutrition per serving
- Calories
- 678 kcal
- Protein
- 25 g
- Carbs
- 32 g
- Fat
- 52 g
- Fiber
- 14 g
- Sodium
- 704 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.