Baked chipolatas with cherry tomatoes & eggplant
Warm your insides with these delicious baked chipolatas with tomato and eggplant.
Servings
4servings
Servings
4servings
Ingredients
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.