Bean and tomato sausage hotpot

Serves: 6

Two words: too easy. Throw it all together, simmer and serve. The longer you let it simmer the more flavor. Amounts for herbs, spices and pepper are estimates, taste during the simmer and adjust as necessary

Bottom Right: Bean and Tomato Sausage Hot Pot

Ingredients

1 tablespoon olive oil
8 thick beef sausages
2 large brown onion, chopped
4 garlic cloves, crushed
2 x 400g cans chopped tomatoes
170g tub tomato paste (I love tomato so I use two. But maybe its not your thing?)
2 x 400g can butter beans, drained, rinsed
200g pitted kalamata olives (to taste really)
1/4 cup fresh basil leaves, chopped
1 eggplant (diced)
6-8 mushrooms (sliced)
1 tbs dried bazil
1 tbs dried oregano
1 ts cayan pepper
1 tbs black pepper

Method

1. Heat oil in a frying pan over medium heat. Cook sausages for 8 minutes, turning, or until browned. Remove sausages and set aside. There should be a fair bit of oil in the pan from the sausages, but if not add some more.
2. Add onion, eggplant, mushrooms and garlic to frying pan. Cook, stirring, until soft and browning.
3. Add sausages, tomatoes, paste, beans and olives to frying pan. Bring to simmer before the boil, stirring.
4. Add dried spices and peppers. Let simmer for a few minutes and taste test. Adjust accordingly and simmer again. Repeat until happy.
5. Add fresh basil. Lower heat, put lid on and leave sit until ready to eat.
6. Serve with fresh bread