Rating: 4 stars
1 Ratings
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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.

Recipe by MyRecipes May 2015

Gallery

Credit: Helen Dujardin; Styling: Mindi Shapiro-Levine

Recipe Summary test

prep:
15 mins
cook:
5 hrs 10 mins
total:
5 hrs 25 mins
Yield:
Serves 6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Stir eggplant and tomatoes together in a slow cooker.

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  • 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.

Nutrition Facts

385 calories; fat 18g; saturated fat 6g; protein 29g; carbohydrates 31g; fiber 10g; cholesterol 45mg; sodium 1141mg.
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