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Tomato and Eggplant Soup with Sausages

3 tb Olive oil
1 Onion, chopped
2 lg Eggplants, cubed
750 g Ripe tomatoes, peeled and chopped
2 lg Garlic cloves, chop fine
5 Cm Cinnamon stick, broken in half
2 c Chicken or vegetable stock
Salt & fresh ground black pepper
4 Sausages of your choice
1/3 c Chopped continental parsley

Saute the oil, onion and eggplant over a moderate heat until softened but not browned. Add the tomatoes, garlic and cinnamon; cook for a further 3 mins, stirring frequently. Add the stock; season. Cover and simmer for 20 mins, or until the vegetables are tender and the soup is thick. Remove the cinnamon sticks. Grill the sausages until brown, about 10 mins; slice into bite-size pieces. Stir into the soup and serve, with parsley on top. Accompany with crusty bread.

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