Sausage and Eggplant Stew |
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Prep Time: 12 Minutes Cook Time: 258 Minutes |
Ready In: 270 Minutes Servings: 1 |
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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. Ingredients:
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 |
Directions:
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. 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. 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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