Traditional spetzofai

Sauté the sausages for a little while, add the onion, eggplant and peppers.

Let till they brown and deglaze with the wine.

Dissolve the paste in the vegetable stock.

When the alcohol evaporates, add the tomato, the stock with the tomato paste, the sugar, the chili, the salt and pepper.

Let it boil till all liquids are gone and the sauce thickens.