Ingredients

• 1 kg country – style sausages
• 1 kg potatoes
• 1/2 kg green round peppers
• 1/2 green long peppers
• 1/2 aubergines
• Rosemary
• 2 – 3 spoons parsley
• 1 cube veal stock
• Fresh tomato
• Salt
• Pepper
• 1 tspn sugar
• Corn oil for frying

Instructions

• Clean and chop the aubergines in thin slices. Soak them in salted water for half an hour and then remove from water and drain them.
• Cut the sausages and the long peppers in thin round slices.
• Cut the round peppers in rectangles.
• Peel the potatoes and cut them in thin round slices.
• Fry the peppers and the sausages in corn oil.
• Fry the aubergines separately.
• Drain them using and absorbing sheet.
• Grate the tomato and mix it with the sugar, some salt and pepper.
• Boil the potatoes in the veal stock and drain them.
• Mix the tomato, the aubergines, the peppers and the sausages with the potatoes the rosemary and the parsley.
• Add salt and pepper as much as desired.
• Cut the aluminium foil in even square pieces. Add in the middle of each aluminium sheet a portion of the mixture and fold the aluminium foil as a parcel.
• Bake in medium temperature for 50 minutes and serve hot.