Sausage, eggplant and tomato casserole

Recipes / Meat

This sausage and eggplant casserole recipe requires a slow cooker. If you dont have one, just simmer gently over a low heat for a few hours.

Recipe «Sausage, eggplant and tomato casserole» presented in category Recipes / Meat, to prepare this dish you will need no more 4:20 minutes. To make this dish at home by prescription from the author Gomer would need: 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 Massel chicken style liquid stock , 1/4 cup flat-leaf parsley leaves, chopped.

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 Massel chicken style liquid stock 
  • 1/4 cup flat-leaf parsley leaves, chopped 

Instructions

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