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Sausage and Eggplant Stew

Photo: Ryan Benyi; Styling: Gerri Williams for James Reps
Prep time 12 mins
Cook time 4 hrs, 18 mins

Serves: 8

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.


  • 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
  • Salt
  • 1 15-oz. can diced tomatoes
  • 1/4 cup finely chopped fresh basil leaves

Nutrition Information

  • calories 453
  • fat 38 g
  • satfat 13 g
  • protein 18 g
  • carbohydrate 12 g
  • fiber 4 g
  • cholesterol 86 mg
  • sodium 1144 mg

How to Make It

  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.