Step 1

Heat 2 teaspoons oil in a large frying pan over medium-high heat. Cook sausages, turning, for 8 to 10 minutes or until browned and just cooked through. Transfer to a plate.

Step 2

Heat remaining oil in pan. Add onion, capsicum, zucchini and eggplant. Cook, stirring, for 5 minutes or until vegetables are tender. Stir in tomatoes and rosemary. Bring to a simmer.

Step 3

Slice sausages in half lengthways, then crossways. Add to pan with risoni and olives. Season with pepper. Reduce heat to medium. Simmer, covered, stirring frequently, for 10 minutes or until risoni is tender. Serve topped with rosemary.