This is a traditional 'country' dish and is very easy to prepare. It's a speciality from the Pelion region and, although we've included eggplants here, is very often prepared without them.
250g country sausages
½ kg eggplants
½ kg green peppers – long or round
½ kg tomatoes
1 hot red pepper
1 tablespoon salt
100 ml olive oil
Salt and pepper to taste
Cut the eggplants into 1 ½ cm slices and soak them for 1 hour in water with the tablespoon of salt.
Drain them well.
Discard the seeds from the peppers and cut them into lengthwise slices.
Discard the skins from the tomatoes and slice them.
Fry the eggplants and peppers in the olive oil.
Add the tomatoes and keep on the heat for another 30 minutes.
Cut the sausages into 1 ½ cm slices and add to the mixture.
Simmer for another 10 minutes.
Eat And Enjoy!