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Sausage, Eggplant and Pepper Stew

Photo: Helen Dujardin; Styling: Mindi Shapiro-Levine

Prep time 15 mins
Cook time 5 hrs, 10 mins
Yield

Serves 6

Sausage, Eggplant and Pepper Stew requires only minutes of hands-on prep work. After that, simply turn on the slow-cooker, and a delicious meal awaits when you return.

Ingredients

  • 2 medium eggplants (about 2 lbs. total), ends trimmed, cut into 1-inch cubes
  • 1 28-oz. can crushed tomatoes
  • 2 tablespoons olive oil
  • 2 red bell peppers, seeded, chopped
  • 2 onions, chopped
  • 2 cloves garlic, minced
  • 1/2 teaspoon crushed red pepper
  • Salt and pepper
  • 6 Italian sausages (about 2 lbs.)

Nutrition Information

  • calories 385
  • fat 18 g
  • satfat 6 g
  • protein 29 g
  • carbohydrate 31 g
  • fiber 10 g
  • cholesterol 45 mg
  • sodium 1141 mg

How to Make It

  1. Stir eggplant and tomatoes together in a slow cooker.

  2. Warm 1 Tbsp. oil in a large nonstick skillet over medium heat. Add peppers and onions to skillet and cook, stirring occasionally, until slightly softened, about 3 minutes. Stir in garlic and crushed red pepper, season lightly with salt; cook, stirring, until garlic is tender, about 30 seconds longer. Stir vegetables into eggplant mixture in slow cooker.

  3. Wipe out skillet. Warm remaining 1 Tbsp. oil in same skillet. Add sausages; brown, turning once, about 4 minutes total. Nestle sausages on top of vegetables in slow cooker.

  4. Cover and cook on low until vegetables are soft and sausages are cooked through, 4 to 5 hours. Season with salt and pepper and serve.