30-40 minutes
easy
6-8 Servings
300g Konspol Silesian chicken sausage
2 peppers
2 onions
2 tomatoes
1 medium eggplant
1 medium zucchini
2 cloves of garlic
1 cup of broth or broth
1 teaspoon of hot pepper powder
2 tablespoons of tomato paste
salt, pepper, allspice
oil
bay leaf
1 Peel and chop the onion and garlic. Slice the sausage. Cut the eggplant into 1.5 cm thick slices, place on a board and sprinkle with salt. When the juice appears on their surface, turn over and salt again. Set aside for 10 minutes.
2 Wash the patches under running water and dry with a paper towel. Cut into large cubes. Dice the zucchini into similar cubes. Remove the nests and cut the peppers into pieces.
3 Heat the oil in a pot and add the onion and garlic first, then the sliced sausage. When the sausage is lightly browned, add the paprika, eggplant and zucchini. Fry it all together for a while, then pour in the broth and put in the diced tomatoes.
4 Season with salt, pepper and paprika, add a few grains of allspice and a bay leaf. Simmer for about 10 minutes. At the end of cooking, add the tomato paste and season to taste.