Stuffed Calamari with Sausage Recipe

Preheat the oven to 200° (Gas mark 7). Rinse and dry the eggplants and zucchinis. Cut them into quarters, then slice them into eighths lengthwise, and then chop them into cubes.

Place them in a large dish with olive oil. Season with salt and pepper and add a bit of thyme. Mix and place the pierced sausages with a fork in several spots.

Bake for half an hour. Mix the vegetables halfway through cooking and turn the sausages.

Cook the pasta in boiling water during this time. Check the cooking time indicated on the package (about 17 minutes). Drain the pasta and let it cool slightly.

Thread the pasta rings around the sausages. Slice them according to each ring.

To finish, return them to the vegetables, along with the other empty pasta, mix, and slide the dish back into the oven to warm everything up. Serve, optionally, with slices of parmesan, basil, etc. Or nothing.