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.
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.)
How to Make It
Stir eggplant and tomatoes together in a slow cooker.
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.
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.
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.