Ingredients

• 1/2 kg country - style sausages, cut in thin slices
• 1 kg aubergines
• 1 medium onion, diced
• 1/2 kg sweet green peppers (preferably half round and half long)
• 1 teacup olive oil
• Oil for frying
• 1 kg peeled tomatoes
• Salt
• Pepper (or half green spicy pepper, cleaned)
• 1 spoon paprika
• 1 spoon sugar
• Parsley
• 1 glass rose wine
• 1 potato or flour (for thickening the sauce) - optional

Instructions

• Sprinkle the sliced aubergines with salt. Let stand for half an hour and then rinse and drain.
• Cut the sweet peppers in stripes, remove their seeds and rinse.
• Mash the tomatoes. Use a saucepan to place the tomato mash, paprika, sugar and the diced onion. Stir and simmer for 15 - 20 minutes.
• Heat oil in a frying pan and fry the aubergines and the sweet green peppers.
• Remove from heat and drain them. Place them in the saucepan, add the olive oil and cook them with the sauce for 15 minutes.
• Fry the sausages in no oil (country style sausages have their own fat), remove with a wooden spoon any fat excess and finish with wine.
• Remove from heat and drain.
• Place them in the saucepan and simmer for another 10 minutes. Taste and add salt and pepper (or the spicy pepper) as desired.
• If the sauce has not thickened, you can mash a boiled potato and place it in the saucepan or add some flour.
• Stir for 2 - 3 more minutes until the sauce thickens and remove from heat. Dredge parsley over the saucepan and let stand.
• Serve hot.