Name: Sausage, eggplant and tomato casserole
Prep time: 10 min
Cook time: 260 min
Total time: 270 min
Yield: 1
Ingredients: 18.20 gm 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; 255.00 gm chicken style liquid stock; 62.50 ml flat-leaf parsley leaves, chopped

Sausage, eggplant and tomato casserole

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Prep Time:
10 minutes

Cook Time:
260 minutes

Total Time:
270 minutes

Savory sausage and eggplant casserole, easily slow-cooked or simmered for rich flavors.

Ingredients:

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
255.00 gm chicken style liquid stock
62.50 ml flat-leaf parsley leaves, chopped

Instructions:

In a large non-stick frying pan over medium heat, sizzle sausages in oil, flipping occasionally, until beautifully browned for 2 to 3 minutes. Drain on a paper towel-lined plate.
Place the onion, garlic, and eggplant in the pan. Sauté, stirring frequently, for 5 minutes until the eggplant turns golden. Add the chili and tomatoes, then simmer for an additional 5 minutes until the sauce thickens.
Pour in stock and bring to a boil. Gently transfer the eggplant mixture into the slow cooker, followed by the sausages. Cover and cook on HIGH for 4 hours or LOW for 6 hours.
Gently fold in fresh parsley, then season generously with pepper. Enjoy alongside steamed vegetables and crusty bread, if preferred.

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