I created this one last night and it is spectacular! -Regina Rizzi

Sausage and Peppers Papoutsakia

Papoutsakia, or “baby shoes”, is traditionally made with ground lamb, and includes tomatoes in the recipe. Usually there is also a sauce poured over the top called bessamel. This recipe variation forgoes tradition, utilizing alternative ingredients and unusual spices, such as bell peppers and paprika, for a truly tantalizing taste.

Yield: 4 servings

2 medium eggplants
1 small summer squash, 1” cubes
1 small green bell pepper, 1” cubes
1 -3 hot chili peppers, diced (if desired)
1 medium onion, 1” cubes
1 small head garlic, diced
1/2 lb. ground beef/sausage mixed
1 egg
10 oz. shredded mozzarella cheese
1/4 t. olive oil
1/2 C. white wine
1/2 T. salt
1/4 t. paprika
1/4 t. basil leaves
fresh ground pepper to taste

Directions:
Do not cut top off eggplant. Slice each eggplant lengthwise into halves. Place cut side down on baking sheet. Rub skins lightly with olive oil. Bake at 400o for 30 minutes.
Meanwhile, brown beef/sausage mixture in pan. Season with salt and pepper to taste. Remove meat when fully cooked and reserve for later. Add onions and peppers to pan drippings. When half softened, add garlic, salt, and basil; stir continuously. Add 1/4 C. wine and cook down. (Add rest of wine if necessary to prevent burning.) Add squash when peppers are nearly softened. Remove from heat and drain off as much liquid as possible. Reserve liquid for soup if desired.
When eggplants are done, flip halves over to reveal insides. Drain off as much liquid as possible into soup reserve bowl. Carefully scrape out the skins and add the flesh to the meat mixture in a large mixing bowl. Add vegetables, mozzarella, and paprika. Stir. Salt to taste. Add egg and stir quickly. Refill eggplant skins with mixture. Bake at 400o for 30 minutes or until top of mixture browns slightly. Reduce heat if necessary; do not let skins burn.