Warm Sausage, Eggplant & Potato Salad

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5 medium Asian eggplants, about 1-1 1/2 pounds (see Note)

4-7 tablespoons olive oil, or as needed

Kosher salt and pepper to taste

1 1/2 pounds small Yukon Gold


1 pound tender green beans

3/4 pound link sausage, such as kielbasa or bratwurst

6-8 ounces mild salad greens (optional)

Chopped green parsley (optional)


3 tablespoons sherry vinegar

1 1/2 teaspoons smooth peanut butter

3 tablespoons extra virgin olive oil (not too peppery)

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