Add the brusssels sprouts and season with salt and pepper. Cover and cook over moderately high heat, stirring once, until golden, 4 minutes. Add the sausage, oregano and cumin. Cover and cook ...

Cover the eggplants with the sprouts (15). And also place the cherry tomatoes on top. Drizzle with a bit of oil and some fresh oregano leaves (17) and serve your roasted eggplants (18).