Step 1

Heat oil in medium saucepan, cook eggplant until browned. Add onion, zucchini and garlic; cook, stirring, until vegetables are softened. Stir in tomatoes and paste, bring to the boil. Reduce heat and simmer, uncovered, about 5 minutes or until thickened. Stir in parsley.

Step 2

Meanwhile, cook the sausages in a large, heated non-stick frying pan, covered loosely, until browned and cooked through.

Step 3

Serve sausages with tomato mixture and mashed potato.