Slow Cooker/Crock Pot Sausage, Eggplant and Tomato Casserole

• olive oil↗1 tablespoon
• lean beef sausages↗8
• large brown onion, chopped↗1
• garlic cloves, crushed↗2
• eggplants, chopped↗2
• chili flakes↗3⁄4 teaspoon
• g diced tomatoes400 g
• chicken stock↗1 cup
• flat leaf parsley, chopped↗1⁄4 cup

Step-by-step instructions

1. 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. 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. 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. 4

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