SLOW COOKER/CROCK POT SAUSAGE, EGGPLANT AND TOMATO CASSEROLE

Slow Cooker/Crock Pot Sausage, Eggplant and Tomato Casserole image

Provided by Sonya01

Categories Stew

Time 6h18m

Yield 4 serving(s)

Number Of Ingredients 9

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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

Steps:

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.
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.
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.
Stir in parsley. Season with pepper. Serve with steamed vegetables and crusty bread, if desired.

Nutrition Facts : Calories 153.3, Fat 4.8, SaturatedFat 0.8, Cholesterol 1.8, Sodium 315.9, Carbohydrate 26.3, Fiber 10, Sugar 11.7, Protein 5.2