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MEDITERRANEAN STYLE - FUSILLI WITH SAUSAGE CHUNKS & EGGPLANT
 If I had the ingredients, I would have made kebabs instead of using sausages but Alas! Not all wishes come true J?I have used the large purplish black eggplants. I removed the skin before cooking but you can keep it if u like. Please do not wash the eggplants after dicing them, i promise you, it will ruin everything! Eggplants get soggy when you wash them after cutting and lets out water when you cook it, gets all mushy and sloppy. Here, we wana keep them firm and crunchy. Ingredients: (serves 4) Pasta ? 2 cups Egg plants - 1 large peeled and diced Sausage ? 8 Bell pepper/ capsicum- ½ chopped without seeds Fresh pomegranate ? seeds from 1 whole Garlic - 8 cloves crushed Tahina/tahini (white sesame seeds paste) - 3 tablespoons Lime juice ? 2 tablespoon Yogurt ? 3 tablespoon Olive Oil- 3 tablespoon Parsley leaves ? 2 sprigs chopped Salt to taste Method: 1. Boil sausages till fully cooked. Cut into chunks and keep aside. 2. Boil pasta till almost done, drain and keep aside. Don?t over cook them. 3. Heat 2 tablespoon olive oil in a pan (large enough to toss the pasta). Cook garlic only till raw smell is off. 4. Add eggplant pieces and sauté. Cook with lid on till eggplant is almost done. 5. Now add sausage chunks and sauté on high flame till it starts getting slightly charred. Add bell pepper. 6. Reduce flame and add the pasta. 7. Add tahini. Mix well. 8. Next add yogurt. Again mix well. 9. Last add lime juice and mix well.(I know so many ?mix well? but those are most important steps) 10. Remove from flame. Transfer to serving dish. Then add pomegranate seeds. 11. Garnish with olive oil and chopped parsley. Serve. There is absolutely no need for accompanimentsJ.  
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