This hearty dish will have absolutely everyone who tries it heading back for seconds thanks to how filling and mouthwateringly tasty it is! With a bunch of super budget-friendly ingredients and a method that easy enough for any beginner chef to delve into, you won’t regret giving this stew a go!

In under an hour, you can have this perfect dinner dish on the table ready to be enjoyed by any guests you might be entertaining. Pair it up with a few slices or crusty garlic bread – or some extra veggies if you’re trying to be good – and you’re good to go!

Ingredients

• 1/4 cup extra virgin olive oil
• 6 (500g) thick lamb sausages
• 1 eggplant, cut into 1.5cm pieces
• 1 red capsicum, cut into 1.5cm pieces
• 2 celery stalks, cut into 1.5cm pieces
• 1 brown onion, finely chopped
• 2 garlic cloves, crushed
• 1 teaspoon fennel seeds, crushed
• 1/4 cup tomato paste
• 2 x 400g cans diced tomatoes
• 2 tablespoons red wine vinegar
• 1 tablespoon drained baby capers
• 1/4 cup small fresh basil leaves

Method

1. Heat 1 tablespoon of oil in large, deep frying pan over high heat. Cook sausages, turning occasionally, for 5 minutes or until browned. Transfer to cutting board. Slice thinly.
2. Heat remaining oil in same pan over medium-high heat. Add eggplant, capsicum, celery and onion. Cook, stirring, for 10 minutes or until eggplant is almost tender. Add garlic and fennel seeds. Cook, stirring, for 1 minute or until fragrant.
3. Add tomato paste, diced tomatoes and 1 cup of cold water. Bring to the boil. Return sausage to pan. Reduce heat to low. Simmer for 10 minutes or until sauce thickens and sausage is cooked through. Stir in vinegar and capers. Sprinkle with basil leaves. Serve.