My version of spetsofai from Pelion

WHAT?

3 Greek sausages (or other good quality sausages)

1 onion, 3-4 garlic cloves, 1 carrot, celery leaves, ½ red pepper, 1 tomato

Chilly

1 teaspoon peltes (or 2 tablespoons tomato paste)

1 aubergine - half cooked for 15 minutes in boiling water

80ml white wine

2-3 bay leaves

Peppers, salt, dried oregano or thyme (I’ll leave it to you), pinch of sugar

1 tablespoon red wine vinegar

Grated feta and parsley to serve



HOW?

1️⃣Slice the sausage and cook well in large non-stick pan. No need for oil (the sausage will bring all the oils the dish needs). Add chopped carrot, onion, red pepper and spices and cook for 5 minutes to give their beautiful aroma.

2️⃣Add the chilly, celery, the tomato paste and the aubergine to cook for 2-3 minutes. Add the wine and let the alcohol steam away for 2-3 minutes.

3️⃣Add the bay leaves, chopped tomato, sugar and let it cook for 5 minutes.

4️⃣Flash off the dish with some red wine vinegar and add herbs and spices to taste.

5️⃣Serve with grated feta and parsley.