1 medium eggplant, pared and cut into 1-inch cubes
6 tbsp. olive oil
1 lb. small pork sausages
1 tsp. curry powder
1 medium onion, chopped
1 tbsp. sugar
1 tbsp. chopped parsley
1 tsp. salt
1/2 tsp. oregano
2 large tomatoes, peeled and cut into thick slices

Preheat oven to 400°F.

Sauté eggplant cubes, a few at a time, in olive oil until lightly browned on all sides. Set aside.

Place sausages in a skillet and cover with water. Bring to a boil and simmer 10 minutes. Drain. Brown in skillet for a few minutes until the fat has cooked out. Drain and remove all but one tablespoon fat.

Stir in curry powder and chopped onion and sauté slowly until the onion is tender but not browned. Add sugar, parsley, salt and oregano.

Place half the sausages in a 2-quart casserole dish; top with alternating layers of eggplant, tomato slices and onion mixture. Top with remaining sausages arranged like a spoke.

Bake at 400°F covered for 30 minutes or until hot and bubbly.

Serves 4.

Submitted by: Lillian Verdesh