Slow Cooker/Crock Pot Sausage, Eggplant and Tomato Casserole |
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Prep Time: 10 Minutes Cook Time: 6 Minutes |
Ready In: 16 Minutes Servings: 4 |
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This recipe requires a slow cooker. Ingredients:
1 tablespoon olive oil |
8 lean beef sausages |
1 large brown onion, chopped |
2 garlic cloves, crushed |
2 eggplants, chopped |
3/4 teaspoon chili flakes |
400 g diced tomatoes |
1 cup chicken stock |
1/4 cup flat leaf parsley, chopped |
Directions:
1. Heat oil in a large non-stick frying pan over medium heat. Add sausages and cook, turning occasionally, for 2 to 3 minutes or until evenly browned. Remove to a plate lined with paper towel.
2. Add onion, garlic and eggplant to pan. Cook, stirring often, for 5 minutes or until eggplant is golden. Stir in chilli and tomatoes. Cook for 5 minutes or until sauce thickens.
3. Add stock and bring to the boil. Spoon eggplant mixture into slow cooker. Add sausages. Cover and cook on HIGH for 4 hours or LOW for 6 hours.
4. Stir in parsley. Season with pepper. Serve with steamed vegetables and crusty bread, if desired.
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