Slow Cooked Eggplant & Sausage Casserole

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    Slow Cooked Eggplant & Sausage Casserole
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    Slow Cooked Eggplant & Sausage Casserole
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    Ingredients
    Servings:
    Instructions
    1. Over a medium heat, cook the sausages in a large frying pan, turning until evenly browned. Set the sausages aside.
    2. To the pan, add the onion, garlic and eggplant and cook for a few minutes, until the eggplant is golden.
    3. Stir into the pan the chili and diced tomatoes.
    4. Cook for a further 5 minutes, stirring regularly, allowing the mixture to thicken.
    5. Add the chicken stock and bring to the boil. Remove from the heat and pour into the slow cooker.
    6. Cover the slow cooker and cook on low for six hours.
    7. Before serving, stir in the parsley and season to taste.
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    Paleo Natalie is a US based lifestyle and energy blogger with an interest in helping people lose weight and regain energy with the Paleo diet.

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