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.

Recipe by MyRecipes May 2013

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Credit: Ryan Benyi; Styling: Gerri Williams for James Reps

Recipe Summary test

prep:
12 mins
cook:
4 hrs 18 mins
total:
4 hrs 30 mins
Yield:
Serves: 8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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

Nutrition Facts

453 calories; fat 38g; saturated fat 13g; protein 18g; carbohydrates 12g; fiber 4g; cholesterol 86mg; sodium 1144mg.
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