Eggplant seems to be my latest infatuation. Whether it’s grilled, roasted or deep-fried, I can’t get enough. Pair eggplant with onions, peppers and tomatoes, and you can’t go wrong.

Serve this vegetable stew with a warm, crusty fresh baguette. Or, try it with steamed basmati rice or couscous to turn this into a satisfying meal. The fresh hit of herbs at the end isn’t crucial, but it will add lovely top note of flavor to finish it off.

Stewed Eggplant, Plant-Based Sausage and Tomatoes

Serves 4 to 6

1 tablespoon olive oil

1 onion, sliced thinly

1 large eggplant, unpeeled, cut into 1/2-inch dice

1 red bell pepper, cut into ½-inch dice

1 tablespoon minced garlic

4 Italian vegan sausages, cut into 1-inch slices

1 (28-ounce) can diced tomatoes

1 teaspoon salt

1/4 teaspoon black pepper

Pinch red pepper flakes

1 tablespoon chopped fresh basil or parsley (optional)

1. Heat oil in a large non-stick frying pan with a lid over medium heat. Add onions, eggplant, red bell pepper and garlic. Cook until soft and golden brown, about 8 to 10 minutes.

2. Add sliced sausage, cook for 5 minutes, stirring occasionally, until it starts to brown. Add in tomatoes, salt, pepper red pepper flakes.

3. Cover and reduce heat to medium-low, simmer for 40 minutes or until the mixture cooks down to a thick sauce.

4. Garnish with basil or parsley. Season to taste with salt and pepper.

Tasty tips

(Kary Osmond is a Canadian recipe developer and former television host of the popular daytime cooking show “Best Recipes Ever.” Her easy recipes include helpful tips to guide you along the way, and her love of plant-based cooking offers healthy alternatives to some of your favorite dishes. Learn more at karyosmond.com.)