and Gina Fraser - Perth, Western Australia
Slice the aubergines into 2.5cm cubes, sprinkle with salt and place
in a colander to drain while preparing other ingredients.
- 2 large aubergines
- 225g tiny (pickling) onions
- 2 green peppers
- 225g button mushrooms
- 1 punnet cherry tomatoes
- vegetable oil or margarine
- 1 tin Vegetarian sausages
- freshly ground pepper
Skin the onions and cook them for 10 minutes in boiling water.
The rinsed aubergine cubes can also be added for 5 10 minutes of
cooking without allowing them to become too soft.
Wash and remove the seeds from the peppers, and cut into 2.5cm squares.
Clean mushrooms and tomatoes.
Slice the sausages into 2cm thick rounds.
Skewer all the pieces of sausage and vegetable in attractive,
colourful arrangements and baste with the oil.
Sprinkle with salt and pepper and cook under the griller or over
a medium hot fire or barbecue.
Baste with more oil from time to time until ready to serve.