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
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.
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.
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.
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.