Another slow cooker gem! Big flavors and easy prep make this another one of my favorites. And the eggplant soaks up all that flavor, while adding it's own subtle sweetness. Love it.
* I used spicy pork sausage for this recipe, but if you're not into spicy, feel free to substitute with something milder. Keep in mind though, if you sub chicken sausage you'll be getting less fat. It will still be yummy, but will affect the richness of the stew.
YIELD 4 servings
INGREDIENTS
1 pound uncooked spicy pork sausage
1 medium eggplant, cubed
1 medium onion, chopped
4 medium tomatoes, chopped
1 bell pepper, chopped
1 tablespoon butter
1 tablespoon minced garlic
1/2 teaspoon coriander
1 teaspoon salt
1/2 black pepper
INSTRUCTIONS
1. Prepare your vegetables and toss into the slow cooker with the butter, garlic, coriander, salt and pepper
2. If your sausage is still in the casings, carefully slit them open, peel off, and break the sausage up, combining it into the contents of the slow cooker
3. Cook on high for 3 hours or until sausage is completely done