Ingredients Jump to Instructions ↓

  1. Ingredients (serves 4)

  2. 1 tablespoon olive oil

  3. 8 lean beef sausages

  4. 1 large brown onion, chopped

  5. 2 garlic cloves, crushed

  6. 2 eggplant, chopped

  7. 3/4 teaspoon chilli flakes

  8. 400g can diced tomatoes

  9. 1 cup chicken stock

  10. 1/4 cup flat-leaf parsley leaves, chopped

Instructions Jump to Ingredients ↑

  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.


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