Slow Cooker/Crock Pot Sausage, Eggplant and Tomato Casserole

1. 1

   Heat oil in a large non-stick frying pan over medium heat.

2. 2

   Add sausages and cook, turning occasionally, for 2 to 3 minutes or until evenly browned.

3. 3

   Remove to a plate lined with paper towel.

4. 4

   Add onion, garlic and eggplant to pan.

5. 5

   Cook, stirring often, for 5 minutes or until eggplant is golden.

6. 6

   Stir in chilli and tomatoes.

7. 7

   Cook for 5 minutes or until sauce thickens.

8. 8

   Add stock and bring to the boil.

9. 9

   Spoon eggplant mixture into slow cooker.

10. 10

    Add sausages.

11. 11

    Cover and cook on HIGH for 4 hours or LOW for 6 hours.

12. 12

    Stir in parsley.

13. 13

    Season with pepper.

14. 14

    Serve with steamed vegetables and crusty bread, if desired.

* Per serving · 4 servings · Values may vary.

No additional tips available.