Sausage and Eggplant Stew

Sausage and Eggplant StewRecipe
Photo: Ryan Benyi; Styling: Gerri Williams for James Reps

Bring out your slow cooker for Sausage and Eggplant Stew. Offer a salad and crusty bread on the side, or serve Sausage and Eggplant Stew over cooked rigatoni.

Serves: 8

Cost per Serving:



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1 tablespoon olive oil
2 pounds Italian sausages, cut into chunks
1 large onion, finely chopped
2 cloves garlic, finely chopped
2 medium eggplants (about 2 lb. total), ends trimmed and cut into 1-inch chunks
1 15-oz. can diced tomatoes
1/4 cup finely chopped fresh basil leaves


Prep: 12 Minutes
Cook: 4 Hours, 18 Minutes

1. Warm oil in a large skillet over medium-high heat. When oil is hot, brown sausages on all sides, about 6 minutes total. Transfer to slow cooker.

2. Add onion and garlic to skillet and stir until onion has softened, 2 to 3 minutes. If skillet is very dry, add a tablespoon or two of water. Sprinkle eggplants with 1 tsp. salt and add to skillet. Cook, stirring occasionally, until lightly browned, about 5 minutes. Stir in tomatoes and juice, scraping up brown bits on skillet, and transfer to cooker on top of sausages.

3. Cover and cook on low for 6 hours or on high for 4 hours. Season with salt, stir in basil and serve.

Created date

April 2013

Nutritional Information

Calories 453
Fat 38 g
Satfat 13 g
Protein 18 g
Carbohydrate 12 g
Fiber 4 g
Cholesterol 86 mg
Sodium 1144 mg