Sausage and Eggplant Stew

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.

Yield: Serves: 8
Cost per Serving: $1.77
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Recipe Time

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Nutritional Information

Amount per serving
  • Calories: 453
  • Fat: 38g
  • Saturated fat: 13g
  • Protein: 18g
  • Carbohydrate: 12g
  • Fiber: 4g
  • Cholesterol: 86mg
  • Sodium: 1144mg


  • 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


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