1. Heat oil in a large saucepan over a medium to high heat. Add sausages. Cook, turning occasionally, for about 5 minutes, or until just browned. Remove from pan. Cut each sausage into six pieces.
2. Add onion, eggplant, zucchini and capsicum to same saucepan. Cook, stirring, over medium heat, for about 5 minutes, or until vegetables are soft. Add pasta sauce and water. Bring to boil.
3. Return sausages to vegetable mix in pan. Simmer for 5 minutes, or until sausages are cooked through. Remove from heat. Stir in spinach.
4. Serve sausage ratatouille with mashed potato.

Tip: Sausage ratatouille can be made up to two days ahead. Keep, covered, in refrigerator. Reheat just before serving.

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