Crock Pot Sausage, Eggplant, And Tomato Casserole

Nice, easy eggplant, beef sausage, and tomato dish. Sauteed sausage, onion, garlic with eggplant cooked in a crockpot on low heat.

Ingredients -

1 tablespoon Olive Oil
8 Lean Beef Sausages
1 Large White Onion, chopped
2 Garlic Cloves, crushed
2 Eggplant, peeled and chopped
3/4 teaspoon Chili Flakes
1 (14.5 ounces) can Diced Tomatoes
1 cup Chicken Stock
1/4 cup Flat-Leaf Parsley Leaves, chopped

Preparation:

1. Heat olive oil in large non-stick skillet over medium heat.

2. Add beef sausages and sauté 2 to 3 minutes, turning occasionally. Sausage should be evenly browned.

3. Remove to a plate lined with paper towels.

4. Add chopped onion, crushed garlic, and eggplant to pan. Cook 5 minutes, stirring frequently.

5. Stir in chili flakes and diced tomatoes. Cook 5 minutes or until sauce thickens.

6. Add chicken stock and bring to boil.

7. Spoon eggplant mixture into crock pot. Add sausages. Cover and cook on LOW for 6 hours.

8. Stir in parsley. Season with pepper. Serve with steamed vegetables.

Cooking Tip

Storing Eggplant

Eggplant should be stored in a bowl on the kitchen counter. An eggplant will last several days at room temperature.

Cooking Tip

Baking Eggplant

Preheat oven to 425 F. Place eggplant on baking sheets in single layer. Bake 20 minutes. Flip eggplant and bake another 7 minutes.