Sausage and Eggplant Kebabs with Hot Chili Sauce

• 3 large garlic cloves, minced
• 2 teaspoons sugar
• 1 teaspoon anchovy paste
• 1/4 cup fresh lime juice
• two 2-inch jalapeno chilies, minced, including the seeds (wear rubber gloves)
• eight 10-inch wooden skewers, soaked in water to cover for 30 minutes
• 1 pound fresh sweet Italian sausage links, cut into 3/4-inch-thick pieces
• 1 pound eggplant, cut into 1-inch cubes, blanched in boiling salted water for 1 minute, and drained

1. In a bowl whisk together the garlic, the sugar, the anchovy paste, the lime juice, the jalapenos, and salt and pepper to taste.
2. On each skewer thread alternately 4 pieces of the sausage and 4 pieces of the eggplant, arrange the kebabs in one layer in a shallow dish, and pour the jalapeno mixture over them.
3. Let the kebabs marinate, covered and chilled, for 2 hours or overnight.
4. Broil the kebabs on the oiled rack of a foil-lined broiler pan under a preheated broiler about 4 inches from the heat, turning them once, for 15 minutes, or until the sausage is cooked through.

garlic, sugar, anchovy paste, lime juice, jalapeno chilies, sausage links, eggplant

Taken from www.epicurious.com/recipes/food/views/sausage-and-eggplant-kebabs-with-hot-chili-sauce-11592 (may not work)