Sausage, Eggplant and Tomato Casserole
—·Italian
Sausage, Eggplant and Tomato Casserole
Ingredients
- 1 tbsp olive oil
- 8 lean beef sausages
- 1 large brown onion, chopped
- 2 garlic cloves, crushed
- 2 eggplant, chopped
- 3/4 tsp chilli flakes
- 400g can diced tomatoes
- 1 cup chicken stock
- 1/4 cup flat-leaf parsley leaves, chopped
Instructions
4 steps
- 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 min - 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.
10 min - 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.
240 min - 4
Stir in parsley. Season with pepper. Serve with steamed vegetables and crusty bread, if desired.
Progress
0 / 4 steps