Sausages with Chunky Tomato Sauce

2 tablespoons olive oil

2 baby eggplants, sliced thinly

1 small onion, chopped coarsely

2 medium zucchini, sliced thickly

2 cloves garlic, crushed

440g can chopped tomatoes

2 tablespoons tomato paste

1 teaspoon white sugar

2 tablespoons coarsely chopped fresh flat-leaf parsley

8 thin spicy Italian-style sausages

Heat oil in medium saucepan; cook eggplant, stirring, until browned.  Add onion, zucchini and garlic; cook, stirring, until vegetables are softened.

Stir tomatoes and paste into pan; bring to boil.  Reduce heat; simmer, uncovered, for about 5 minutes or until thickened.  Stir in sugar.  Sprinkle over parsley.

Meanwhile, cook sausages in heated oiled frying pan until browned and cooked through.

Serve sausages with tomato mixture and mashed potato.