Photo: Helen Dujardin; Styling: Mindi Shapiro-Levine
Prep Time
15 Mins
Cook Time
5 Hours 10 Mins
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.

How to Make It

Step 1

Stir eggplant and tomatoes together in a slow cooker.

Step 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.

Step 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.

Step 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.

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