Sausages with Caponata
Sausages with Caponata



  • 80ml olive oil
  • 1 eggplant, cut into 1.5cm pieces
  • 2 chopped carrots
  • 1 red capsicum, chopped
  • 2 celery stalks, chopped
  • 1 chopped onion
  • 2 chopped garlic cloves
  • 1 tsp fennel seeds
  • 70g tomato puree
  • 80ml red wine vinegar
  • 400g tin of chopped tomatoes
  • 2 tsp sugar
  • 12 chipolata sausages
  • Chopped parsley
  • Heat 2 tbsp oil in a large pan, and cook the eggplant for 12 mins to soften. Set aside. Add another tbsp of oil to the pan, and cook the capsicum, carrot, onion, garlic, celery and fennel seeds for 10 mins until golden, then add the tomato puree and eggplant, and cook for 1 min more. Add the vinegar and simmer for 2 mins or until evaporated. Add the tinned tomatoes and sugar, then simmer for 15 mins.
  • Fry the sausages for 12 mins or until cooked through, then serve the sausages with the caponata and plenty of chopped parsley. Delicious!
40 mins
4 serving

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