Sausage, Eggplant and Pepper Stew

Name: Sausage, Eggplant and Pepper Stew
Prep time: 15 min
Cook time: 5 h 10 min
Total time: 5 h 25 min
Yield: Serves 6
Ingredients: 2 medium eggplants (about 2 lbs. total), ends trimmed, cut into 1-inch cubes; 1 28-oz. can crushed tomatoes; 2 tablespoons olive oil; 2 red bell peppers, seeded, chopped; 2 onions, chopped; 2 cloves garlic, minced; ½ teaspoon crushed red pepper; Salt and pepper; 6 Italian sausages (about 2 lbs.)

1 Rating
1 Review

Sausage, Eggplant and Pepper Stew requires only minutes of hands-on prep work. After that, simply turn on the slow-cooker, and a delicious meal awaits when you return.

Recipe by MyRecipes May 2015

Gallery

Credit: Helen Dujardin; Styling: Mindi Shapiro-Levine

Recipe Summary

prep:

15 mins

cook:

5 hrs 10 mins

total:

5 hrs 25 mins

Yield:

Serves 6

Nutrition Info

Ingredients

2 medium eggplants (about 2 lbs. total), ends trimmed, cut into 1-inch cubes
1 28-oz. can crushed tomatoes
2 tablespoons olive oil
2 red bell peppers, seeded, chopped
2 onions, chopped
2 cloves garlic, minced
½ teaspoon crushed red pepper
Salt and pepper
6 Italian sausages (about 2 lbs.)

Directions

Step 1
Stir eggplant and tomatoes together in a slow cooker.

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Step 2
Warm 1 Tbsp. oil in a large nonstick skillet over medium heat. Add peppers and onions to skillet and cook, stirring occasionally, until slightly softened, about 3 minutes. Stir in garlic and crushed red pepper, season lightly with salt; cook, stirring, until garlic is tender, about 30 seconds longer. Stir vegetables into eggplant mixture in slow cooker.
Step 3
Wipe out skillet. Warm remaining 1 Tbsp. oil in same skillet. Add sausages; brown, turning once, about 4 minutes total. Nestle sausages on top of vegetables in slow cooker.
Step 4
Cover and cook on low until vegetables are soft and sausages are cooked through, 4 to 5 hours. Season with salt and pepper and serve.

Nutrition Facts

Per Serving:

385 calories; fat 18g; saturated fat 6g; protein 29g; carbohydrates 31g; fiber 10g; cholesterol 45mg; sodium 1141mg.

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Julie

10/15/2018

My husband doesn't even like eggplant, but he and I both enjoyed this stew. I made a few changes. I used hot Italian turkey sausage --the kind with the texture of ground meat and after browning it, mixed it in with the other ingredients. Since I used hot sausage, I omitted the hot pepper. I added a little ground oregano to the mixture before turning on the slow cooker. At the end of the cooking, I added about 1/2 cup of chopped fresh basil to the bowl and mixed it in. You may also want to serve this with fresh ground Parmesan on top. Lastly, the package of Hot Italian turkey sausages was 20 oz not 2 pounds, but that was sufficient meat.

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