3 lg. cloves garlic, minced
2 tsp. sugar
1 tsp. anchovy paste
1/4 c. fresh lime juice
2 (2") jalapeno chilies, minced, including the seeds (wear rubber gloves)
8 (10") wooden skewers, soaked in water to cover for 30 minutes
1 lb. fresh sweet Italian sausage links, cut into 3/4" thick pieces
1 lb. eggplant, cut into 1" cubes, blanched in boiling salted water for 1 minute, then drained

In a bowl whisk together the garlic, sugar, anchovy paste, lime juice, the jalapenos and salt and pepper to taste. On each skewer thread 4 pieces of the sausage, and 4 pieces of the eggplant, alternately and arrange the kebabs in one layer in a shallow dish and pour the jalapeno mixture over them. Let kebabs marinate, covered and chilled, for 2 hours or overnight. Broil the kebabs on the oiled rack of a foil lined broiler pan under a preheated broiler about 4" from heat, turning them once, for 15 minutes, or until the sausage is cooked through. I did mine on an outdoor barbecue. Serves 8 as a first course or 4 as an appetizer.