Tuesday, 11 October 2016


2 zucchinis medium
1 eggplant small
1 tbs salt
2 capsicums red green
4 tomatoes
1 Spanish onion
2 tbs olive oil
1 tsp ground coriander
1 tsp fennel seeds
2 garlic cloves sliced
8 pork sausages
1 handful thyme sprigs
Cut zucchini and eggplant into a 2cm dice. Place in a colander and toss through salt. Leave for an hour to allow the vegetables to release their liquid.
Preheat oven to 220C (200C fan-forced). Slice capsicums into 2cm cubes, discarding seeds and membrane. Cut tomatoes and onion into wedges.
Pat eggplant and zucchini dry with paper towel and place in a large baking tray with remaining vegetables. Add olive oil, coriander, fennel seeds, garlic and some salt and pepper. Toss well to combine, then bake for 30 minutes.
Place sausages directly on top of the vegetables with thyme sprigs, and return to the oven for 20 minutes until sausages are cooked through.
Place a plate weighted down with a couple of jars on top of the eggplant and zucchini to speed up the process.
You could serve this dish with some crumbled feta cheese for an extra flavour boost

No comments:

Post a Comment