Ingredients

• 4 x Thick Italian Sausages - see Preparation

• Olive oil

• 2 x Medium onions - sliced into half moons

• 3 x Garlic cloves diced

• 1/2 x Medium eggplant - cut into 2cm squares

• 1 x Medium red capsicum - seeded and cut into strips

• 2 x Medium carrots - diced chunky style

• 1 x Zucchini - sliced

• 2 x Tablespoons tomato paste

• 1 x Tin Italian diced tomatoes

• 2 x Teaspoons red wine vinegar

• 1 x Cup best home made style chicken stock

• 1/4 x Teaspoon black pepper

• Salt to your taste or special diet

• 1/2 x Cup parmesan - shaved. Avoid the packet pre shaved parmesan

• Option: Chopped flat leaf parsley when serving

Preparation

In a heavy based pan with a little olive oil cook the sausages until just beginning to firm then allow to cool and then slice into 2cm pieces and set aside.

Next, in the same pan using the rendered juice from the sausages and a little more olive oil, add the onions, carrot, eggplant, capsicum, carrots, salt, pepper and garlic and fry down until everthing is soft and caramelised. Take care not to burn the garlic.

Then add to the pan the tomato paste, zucchini, chicken stock and tomatoes and stir well over a medium heat.

Now return the sliced sausage to the pan and cook for 25 - 30 minutes to finish cooking the sausage, allowing the sauce to reduce and stir to bring all the flavours together.

Then sprinkle with the shaved parmesan cheese and serve with arborio rice.

Comments: This is a wonderful midweek family dish especially when time is short.