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. Add eggplant and cook, stirring, for 10-12 minutes until soft. Remove with a slotted spoon and set aside. Add 1 tbs oil to pan, then cook carrot, capsicum, celery, onion, garlic and fennel seeds, stirring, for 10 minutes or until softened and light golden. Add paste and eggplant, then cook for 1 minute, stirring to coat. Add vinegar and simmer for 1-2 minutes until evaporated. Add tomato and sugar, season and simmer for 15 minutes or until thickened and reduced.
2. Meanwhile, add remaining 1 tbs oil to a frypan over medium heat. In batches if necessary, fry sausages, turning, for 10-12 minutes until cooked. Serve sausages with caponata and parsley.
