1 large aubergine cut into 3cm dice
1 red pepper
1 green pepper (I use half green and half yellow, just because it looks pretty)
1 clove of garlic
1 tin of chopped tomatoes
1 tbsp white wine vinegar
1 heaped tbsp capers
300g prime low fat sausages of your choice
Heat your oven to 200 degrees.
Finely chop one clove of garlic, chop your peppers into bite sized pieces. Pop into a bowl along with your aubergine, drizzle over a tbsp of olive oil.
Spread evenly on a baking tray and roast for 25 mins or until a little crispy around the edges.
Heat a tbsp of oil in a large frying pan, slice open your sausages and break the meat up into small bits popping them in the pan, discarding the skins. Cook for 5 mins.
Pop your tomatoes and 80ml of water in with the sausages along with a pinch of salt, your capers and white wine vinegar, low simmer for 15 minutes.
Add your roasted vegetables to the frying pan and give it all a good stir.
Once it’s nice and thick, pop into 2 bowls and serve with a small bread roll.