Sausages with chunky tomato sauce

  • 10 mins preparation
  • 35 mins cooking
  • Serves 4
  • Print


Sausages with chunky tomato sauce
  • 2 tablespoon olive oil
  • 2 baby eggplants (120g), sliced
  • 1 small onion (80g), chopped
  • 2 medium zucchini (240g), sliced
  • 2 clove garlic, crushed
  • 440 gram can chopped tomatoes
  • 2 tablespoon tomato paste
  • 2 tablespoon flat-leaf parsley, chopped
  • 8 italian-style pork sausages (800g)


Sausages with chunky tomato sauce
  • 1
    Heat oil in medium saucepan, cook eggplant until browned. Add onion, zucchini and garlic; cook, stirring, until vegetables are softened. Stir in tomatoes and paste, bring to the boil. Reduce heat and simmer, uncovered, about 5 minutes or until thickened. Stir in parsley.
  • 2
    Meanwhile, cook the sausages in a large, heated non-stick frying pan, covered loosely, until browned and cooked through.
  • 3
    Serve sausages with tomato mixture and mashed potato.

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