Italian Sausages With Chunky Tomato Sauce

• 1 tbsp olive oil
• 2 None baby eggplants, sliced
• 1 None small onion, chopped
• 2 None medium zucchini, sliced
• 2 cloves garlic, minced
• 1 (13.5 oz) can chopped tomatoes
• 2 tbsp tomato paste
• 1 tsp sugar
• 2 tbsp fresh flat-leaf parsley, chopped
• 8 None Italian sausages

1. Heat oil in a medium saucepan and cook eggplant until browned. Add onion, zucchini and garlic and cook, stirring, until softened. Add tomatoes and tomato paste. Bring to a boil, reduce heat and simmer, uncovered, for about 5 mins, or until thickened. Add sugar and season. Add parsley.
2. Meanwhile, cook sausages in a large, nonstick frying pan over high heat, covered loosely, until browned and cooked through. Serve with chunky tomato sauce.

olive oil, baby eggplants, onion, zucchini, garlic, tomatoes, tomato, sugar, parsley, italian sausages

Taken from recipes-plus.com/api/v2.0/recipes/22421 (may not work)