Smoked and Stuffed Eggplant

Ingredients
Eggplant
Fried rice
Diced olives
Diced jalapenos
Grated cheese
Coconut sriracha

Method
Slice eggplant in half and smoke for an hour. Mix together rice, jalapenos and olives with a bit of salt and pepper. When eggplant is softened, scoop out seedy centre, leaving the fleshy exterior. Fill with rice mix. Top with cheese and sriracha. Grill in a camp oven for half an hour or until cheese is browning

Sausage, tomato and eggplant gnocchi

600 gms gourmet beef herb and garlic sausage
1 medium eggplant diced
1 brown onion diced
1 zucchini diced
500 gms gnocchi
1/3 cup grated parmesan
200 gms grape tomato
250 mls passata
Salt and pepper to taste
Olive oil

Remove skins from sausages. Cut into 1.5cm chunks.
Heat half the oil in a large frying pan over medium-high heat. Cook the sausage, stirring, for 4 mins or until brown all over. Transfer to a plate. Heat remaining oil in pan over medium-high heat. Cook the onion, stirring, for 3-4 mins or until soft. Add the eggplant and zucchini and cook, stirring, for 2-3 mins or until golden brown.
Add the tomatoes, pasta sauce and sausage and cook, stirring occasionally, for 5 mins or until the vegetables are tender and the sauce thickens.
Meanwhile, cook the gnocchi in a large saucepan of boiling water following packet directions or until just tender. Drain, reserving 1/2 cup (125ml) of the cooking liquid.
Add the basil, gnocchi and reserved cooking liquid to the sausage mixture. Toss over medium-high heat for 1-2 mins or until heated through. Serve with the parmesan.

Photos to follow