1. Sprinkle the eggplant slices with salt; let stand 1/2 hour, rinse and drain. 2. In a saucepan simmer the mashed or puréed tomatoes, onion, paprika and sugar 15-20 minutes over medium-low heat. 3. Meanwhile, sauté eggplant and green peppers in olive oil; start with 2 Tbs oil and add 1 Tbs at a time as needed, using only the minimum amount of oil necessary. 4. Remove eggplants and green peppers from heat, drain and add to tomato sauce; simmer 15 minutes more. 5. Brown sausages in skillet with no fat added; remove from heat and drain off sausage fat. 6. Add sausages to tomato sauce with wine and simmer another 10 minutes. 7. Add salt and pepper to taste. 8. If necessary to thicken sauce, add some mashed potato flakes or flour and simmer 2-3 more minutes, stirring. 9. Remove from heat. 10. Sprinkle parsley over top before serving. ---------------------------------------------------------------------------
Nutrition
Ingredients
