date:Sep 26, 2013
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 tsp fennel seeds
1/4 cup (70g) tomato paste
1/3 cup (80ml) red wine vinegar
400g can chopped tomatoes
2 tsp caster sugar
12 thin pork sausages
Chopped flat-leaf parsley leaves, to serve
Method
1. Heat 2 tbs oil in a large non-stick pan over medium heat. A