Name: Sausages with chunky tomato sauce
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4
Ingredients: 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)

Ingredients

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)

Method

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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