Cut the sausages into pieces and put them in a pot with 1 cup of hot water. Bring to a boil over medium heat for about 10 minutes until there’s no water. Remove from the heat and take out the sausages from the pot with a slotted spoon. Put them onto paper towels to drain.
Scald the tomatoes in hot water and peel them. Remove the seeds and cut into small pieces. Clean off the seeds of the peppers and cut them into large pieces.
Peel the eggplants’ outer skin and cut into cubes. Peel the onions and cut into round slices. Finely chop the garlic.
Pour half of the olive oil into the pot and add the eggplants’, onions and garlic. Fry them all over high heat for a few minutes. Then add the peppers and the chopped chili peppers. Deglaze with wine.
Add the chopped tomatoes, the salt, the sugar, the cinnamon stick, the cumin and the sausages. Cover the pot and bring to boil over medium heat for 40 minutes.
Boil the rice according to the instructions and keep it warm.
Serve it hot with rice, garnishing it with the chopped parsley.
Adding vegetables such as tomato, pepper, garlic and onion is very important in a dish of sausages in order to achieve nutritional balance. At the same time, rice gives a nutritional completeness in this delicious dish – hallmark of the uniquely beautiful villages of Pelion.