roasted eggplant with sage and sausage stuffing

Ingredients

• 1 medium eggplant
• 4 cups stuffing mix, herb-seasoned
• 1 1/2 cups chicken stock, light
• 1 pound sweet italian sausage
• 1 small sweet onion
• 2 cloves minced garlic
• 1/2 cup chopped flat leaf parsley
• 2 pinches oregano, fresh or dried
• 2 cups grated romano cheese
• 1-28oz. can crushed italian tomatoes
• 1 medium carrot, shredded
• 1 stick celery diced
• 1/2 stick butter, unsalted
• 1 sprig sage leaves, fresh
• 1 tablespoon fennel seeds
• 1/2 tablespoon salt and pepper
• 2 tablespoons olive oil