Sausage Caponata
3 teaspoons of vegetable or olive oil
4 thick beef sausages
1 red onion
2 celery sticks
1 large eggplant
2 cloves of garlic
1 red capsicum
500g puttanesca sauce
1/3 cup fresh basil leaves
Crusty bread to serve
Step 1
Heat half of oil in a large saucepan over moderate heat.
Add sausages, turn for five minutes or until sausages are cooked to your liking. Then set aside.
Step 2
Add remaining oil to the pan. Add the onion, celery and eggplant cooking for 3 minutes.
Add the garlic and capsicum cooking for 1 minute or until the mixture is fragrant.
It’s now time to add the puttensca sauce and 1 cup of water, bringing to a boil. Then reduce the heat; let it simmer uncovered for 10 minutes or until the eggplant is tender.
Step 3
Return the already cooked sausages to the pan and cook until they are heated through.
Plate up and prinkle with basil serve the caponata with the crusty bread which you can use to soak up the delicious sauce.
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Bella Cooking
Non-FictionMost of you know me as a writer here on Wattpad; but what you don’t know is I’m an enthusiastic “Foodie.” I love cooking too much, (Just look at my waistline to see.) I’m a sucker when it comes to my sweet tooth, and I love experimenting with cuisin...
