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Ingredients
Method
- 8 quality pork sausages
- Splash of olive oil
- 1 chopped onion
- 1 chopped eggplant
- 2 chopped garlic cloves
- 1 tbsp harissa
- 2 x 400g tins of chopped tomatoes
- ½ lemon, juice and zest
- Chopped coriander
- Couscous or brown rice, to serve
- Squeeze the meat from the sausage skins and roll the sausage meat into 16 balls. Add a splash of oil to a lidded pan and fry the sausage balls for a few mins to brown all over, then remove from the pan and set aside. Add the eggplant and onion to the pan, cover with the lid and cook for 5 mins, stirring occasionally until softened.
- Add the garlic and harissa to the onion mixture, cook for a minute more, then add the tomatoes and return the sausage balls to the pan. Simmer for 10 mins, add the lemon zest, then serve with a mound of rice or couscous and a good scattering of coriander.
25 mins
4 serving
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