Aduki bean stew with sausages and eggplant

Put the aduki beans in a bowl and pour so much cold water that they are underneath. Let the beans soak for 8 hours. Drain.

Rinse the beans under cold running water. Drain in a colander.

Cut the aubergine into cubes of 1 x 1 cm. Heat the olive oil in a thick-bottomed pan and fry the aubergine for 5 minutes on a high heat until golden brown and done.

Put the eggplant out of the pan on a plate and keep separate.

Chop the onion and finely chop the garlic.

Peel the winter carrot and cut into cubes of 1 x 1 cm. Cut the celery into bows.

Heat the oil in the same pan and fry the onion, garlic, carrot, celery and rosemary for 5 minutes on a high heat.

Add the wine and cook for 3 minutes. Add the tomato cubes, the water, the beans, the bouillon tablet, the bay leaf and the sausages.

Bring to boil. Leave to simmer for 50 minutes with the lid on the pan over low heat until the beans are tender.

Add the eggplant for the last 10 minutes. Meanwhile, cut the parsley fine. Remove the sprigs of rosemary and the bay leaf.

Season with half of the parsley, pepper and salt.

Remove the sausages from the pan, cut into slices and scoop through the oven. Serve with the rest of the parsley.