Baked chipolatas with cherry tomatoes & eggplant

Baked chipolatas with cherry tomatoes & eggplant

One pot baked chipolatas with cherry tomatoes & eggplant recipe

Looking for an easy, one pot baked sausages recipe that’s loaded with goodness and flavour?

Well then how about trying this one on for size.

One pot baked chipolatas with cherry tomatoes & eggplant recipe

It all starts with your sausages, or chipolatas, like I’ve used here. Those “slurry” sausages from supermarkets that look all sad and anaemic?

Forget them. They’re not worth your dosh, and your body will thank you for it. Unless, of course, you love them. In that case, go for your life. And if vegan sausages float your boat, I’m sure those would fit into this recipe nicely. Just lose the bocconcini.

One pot baked chipolatas with cherry tomatoes & eggplant recipe

Visible pieces of meat, fat and ingredients I can recognise and pronounce are most important when I choose sausages.

The rest is really simple.

A few vegetables, some vino, herbage and seasoning. That’s all it takes. Don’t like eggplant? Then use zucchini or squash, if you prefer them. Love your black olives? Then toss them in. Not into booze? Then replace it with stock or water. But remember, the alcohol cooks out and leaves its glorious flavour behind.

One pot baked chipolatas with cherry tomatoes & eggplant recipe

Adding bocconcini at the end is purely optional. Unless, of course, you’re like me and get warm fuzzies when oozy cheese comes to town.

I mean, don’t you just want to dunk a piece of crusty bread into that sauce, catch some liquid bocconcini and shove it into your mouth?

*Black Casserole supplied by Chasseur

One pot baked chipolatas with cherry tomatoes & eggplant recipe

One pot baked chipolatas with cherry tomatoes & eggplant recipe

 

Print Recipe
Baked chipolatas with cherry tomatoes & eggplant
Warm your insides with these delicious baked chipolatas with tomato and eggplant.
Baked chipolatas with cherry tomatoes & eggplant
Servings
servings
Ingredients
Servings
servings
Ingredients
Baked chipolatas with cherry tomatoes & eggplant
Instructions
  1. Preheat the ove to 200°C.
  2. Put all of the ingredients, except the peas and bocconcini, into an ovenproof casserole. Give it a good mix with your hands, get the lid on and bake it for 30 minutes.
  3. Add the peas and mix them through sausages and vegetables, leave the lid off and bake for a further 30 minutes. This allows the sausages to get a bit more colour and for the sauce to thicken.
  4. After the second 30 minutes of cooking, dot the bocconcini onto the sausages and vegetables, press them down a little, then return the casserole to the oven for 5-10 minutes.
  5. Serve immediately with lots of crusty bread, and scatter it with fresh parsley, if you wish.
Share this Recipe
  • Marcela N

    the chipolatas look amazing! I’d die to taste this dish… Love the red wine flavor. also…Photos are just amazing… i’m speechless!

  • Oh my, I just want to step into these photos and chow down 🙂

  • So beautiful…..

  • linnie

    Dinner tonight , what a great aroma throughout the house. Very delicious & so very easy. Thanks John

  • KevinIsCooking

    Firstly your tablescapes kill me. So lovely. Secondly, I love a good chunky sausage that isn’t dense and “slurried” as you put it. And the spicier the better! Thirdly you told me the correct name for what I used to call baby mozzarella, bocconcini. And lastly, those plates. Gimme!

    • Have you ever seen baby bocconcini, Kevin? They’re the size of small grapes and fantastic to put through salads.

  • Wow, this is my kind of dish. I love sausage, and there are several really nice sausage shops nearby, so it’s a fairly regular staple for me. I’ll look forward to trying this out!

  • I have never heard of chipolatas before but I bet this would work really well with gold old Italian sausages! Or even some Moroccan lamb sausages. Yep, that’s it. Lamb sausages.

    • Ooh, merguez sausages would be ideal here, David!

      • Wouldn’t they? Especially with the eggplant and tomatoes… Can’t wait to try it!

  • Haven’t had chipolatas in ages! I think it’s time to make a reacquaintance!

  • AmandaChewTown

    In my opinion, not enough people bake sausages! This looks so flavourful and delicious – and the sweet bursts of tomato coupled with the rich sausage… divine!

  • Sara (Belly Rumbles)

    I get the fuzzies too when cheese comes to town! Love one pot dishes and I feel sausages (good ones, not from the supermarket) are very under utilised.

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