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Ingredients

1/3 cup (80ml) olive oil
1 large eggplant, cut into 1.5cm pieces
2 carrots, cut into 1.5cm pieces
1 red capsicum, cut into 1.5cm pieces
2 celery stalks, cut into 1.5cm pieces
1 onion, finely chopped
2 garlic cloves, chopped
1 teaspoon fennel seeds
1/4 cup (70g) tomato paste
1/3 cup (80ml) red wine vinegar
400g can chopped tomatoes
2 teaspoons caster sugar
12 thin pork sausages
Chopped flat-leaf parsley leaves, to serve

Method

Step 1 Heat 2 tablespoons oil in a large non-stick pan over medium heat. Add eggplant and cook, stirring, for 10-12 minutes until soft. Remove with a slotted spoon and set aside. Add 1 tablespoon oil to pan, then cook carrot, capsicum, celery, onion, garlic and fennel seeds, stirring, for 10 minutes or until softened and light golden. Add paste and eggplant, then cook for 1 minute, stirring to coat. Add vinegar and simmer for 1-2 minutes until evaporated. Add tomato and sugar, season and simmer for 15 minutes or until thickened and reduced.
Step 2 Meanwhile, add remaining 1 tablespoon oil to a frypan over medium heat. In batches if necessary, fry sausages, turning, for 10-12 minutes until cooked. Serve sausages with caponata and parsley.

Sausages with caponata

How to make Sausages with caponata

Ingredients

Method