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Sausages with caponata
Sausages with caponata
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Prep Time:
15 minutes
Cook Time:
40 minutes
Total Time:
55 minutes
Elevate your weeknight dinner with delicious Italian-inspired sausages.
Ingredients:
  • 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 tsp fennel seeds
  • 70g tomato paste
  • 80ml red wine vinegar
  • 400g can chopped tomatoes
  • 10.00 gm caster sugar
  • 12 thin pork sausages
  • Chopped flat-leaf parsley leaves, to serve
Instructions:
  • In a large non-stick pan over medium heat, heat 2 tablespoons of oil. Cook the eggplant, stirring occasionally, for 10-12 minutes until soft. Remove and set aside. Add 1 tablespoon of oil to the pan and cook the carrot, capsicum, celery, onion, garlic, and fennel seeds for 10 minutes until softened and golden. Stir in the paste and cooked eggplant for 1 minute. Pour in the vinegar and simmer until evaporated. Stir in the tomato, sugar, season to taste, and simmer for 15 minutes until thickened.
  • Heat 1 tablespoon oil in a frypan over medium heat. Cook sausages in batches for 10-12 minutes, turning occasionally, until cooked through. Serve with caponata and parsley.

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