As is now semi-customary, Damjan and I had dinner at Food for Thought, a vegetarian restaurant on Neal Street in the Covent Garden district. They cook large quantities of a limited and daily varying menu. When it runs out, they cross it from the menu. The food is hearty, tasty, healthy and good value.

On Saturday, we were fed caponata di melanzane, (caponata of eggplant). It was soooo delicious. I looked up the recipe on the internet.

Today, I made my own variation — caponata di salsiccia, if such a thing can exist. Instead of using eggplants, I used pork sausages.

*Serves one poor and hungry student*

• 2 tbsp olive oil
• 1/2 onion, chopped
• 1 clove garlic, chopped
• 1/2 fresh red chilli, sliced
• 2 lean pork sausages, chopped to bite size
• Small handful whole or chopped pitted black olives
• 400 g can chopped tomatoes
• 1 tsp Italian dried herbs (or mixed herbs or basil… whatever you like)
• Salt to taste

Fry garlic and onion until onion is soft. Add sausages and fry until light brown. Add chilli. Add chopped tomatoes. Simmer for some time (5-10 minutes?). Mix in olives and herbs. Simmer and add salt to taste.