Spetsofai

Directions

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