Greek Cookbook by James Newton

Author:James Newton
Language: eng
Format: epub
Tags: rhodes, santorini, cyprus, athens, st george, mama mia, peasant, greek recipes, greek food, greek cooking, greek cookbook, kos, middle east cooking, middle east food, middle east recipes, middle east dishes, village taverna, greek dishes, greek meals, ionian cooking, ionian recipes, kebabs, greek wedding, mediteranian, greek feast, kefelonia, stifado
Publisher: Springwood Emedia

Sausages with Green Peppers

INGREDIENTS

1/2 kg country - style sausages, cut in thin slices

1 kg aubergines

1 medium onion, diced

1/2 kg sweet green peppers (preferably half round and half long)

1 teacup olive oil

Oil for frying

1 kg peeled tomatoes

Salt

Pepper (or half green spicy pepper, cleaned)

1 spoon paprika

1 spoon sugar

parsley

1 glass rose wine

1 potato or flour (for thickening the sauce) - optional

METHOD

Sprinkle the sliced aubergines with salt. Let stand for half an hour and then rinse and drain. Cut the sweet peppers in stripes, remove their seeds and rinse. Mash the tomatoes. Use a saucepan to place the tomato mash, paprika, sugar and the diced onion. Stir and simmer for 15 - 20 minutes. Heat oil in a frying pan and fry the aubergines and the sweet green peppers. Remove from heat and drain them. Place them in the saucepan, add the olive oil and cook them with the sauce for 15 minutes. Fry the sausages in no oil (country style sausages have their own fat), remove with a wooden spoon any fat excess and finish with wine. Remove from heat and drain. Place them in the saucepan and simmer for another 10 minutes. Taste and add salt and pepper (or the spicy pepper) as desired. If the sauce has not thickened, you can mash a boiled potato and place it in the saucepan or add some flour. Stir for 2 - 3 more minutes until the sauce thickens and remove from heat. Dredge parsley over the saucepan and let stand. Serve hot.

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