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
1 15-oz. can diced tomatoes
1/4 cup finely chopped fresh basil leaves
How to Make It
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.
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.