Italian Sausage and Eggplant Stew with Kale
Italian sausage and eggplant stew is robust and full of flavor. This recipe can be prepared in a Dutch oven over stove top or in a slow cooker for convenience. Generally, stew is reserved for cooler temperatures, but this hearty stew can easily be made once the eggplant and peppers have matured in the garden. If you can wait that long!
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Food is romantic. Most certainly, beautiful. And it speaks loudly about the individual preparing it. Sometimes food doesn’t speak well of me. Cooking takes patience and time, which I do not have.
I simply love to eat.
Because of this reason food and I have a love/hate relationship. I hate preparing it, whereas I love consuming it.
What makes sausage and eggplant work?
The use of eggplant in stew or curry is often found across the Mediterranean and Asia. Eggplant is often partnered with pork to create a robust dish. Take for example, sausage and eggplant lasagna, or a roasted one dish sausage, eggplant, and peppers casserole.
I mean, with being half Italian I find the pairing of pork and eggplant to be normal. In truth, it’s familiar.
And, right.
Above all, it’s good. Real good.
Growing Eggplant
If growing eggplants is new read up on it. There are quite a few varieties to select from, but don’t worry, each variety is delicious. Want to give it a go? Make sure to read this article, it’ll give you a push in the right direction on how to successfully grow eggplant.
Serve it Up!
This hearty sausage and eggplant stew can be served as it, ladle into the biggest, deepest bowl available, and enjoyed.
Or, super size it. In other words, turn it into a heavier, but oh, so delicious meal. Granted, though not needed, white beans, homemade egg noodles, gnocchi, or polenta will create a heartier dish.
Not to mention, homemade hot yeast rolls with cultured butter make for an excellent side.
Italian Sausage and Eggplant Stew-Ingredients
- 2 medium Eggplants, cubed
- 1 can crushed Tomatoes, 28 ounces
- 2 tbsp Olive Oil
- 1 handful fresh Kale, stemmed and chopped
- 2 Bell Peppers
- 2 yellow Onions, chopped
- 4 cloves Garlic, minced
- 1/2 tsp crushed Red Pepper
- 6 Italian sausages
Italian Sausage and Eggplant Stew-Instructions
- Using a Dutch oven warm 1 tbsp oil over medium heat. Immediately add bell peppers and onions, stirring occasionally until slightly tender. Next, add garlic and crushed red pepper, stir until tender.
- Finally, add the eggplant and canned tomatoes, mixing well.
- In a separate skillet, warm remaining oil. Brown sausages for roughly 4 minutes. Once complete, add browned sausage to Dutch oven.
- Add lid to Dutch oven, cook on stove top over medium heat for 1 hour.
- Before serving, strip leafy greens from kale stem. Allow to simmer for 10 minutes more before plating.
NOTES:
Utilizing a Slow Cooker
Prepare ingredients as indicated in the above recipe. Instead of using a Dutch oven, place all items into slow cooker. Cook on low for 4 to 5 hours.
Another favorite soup of ours is chicken and potato soup with bacon. Who doesn’t like bacon. And potatoes? But really, it’s the leeks that make it.
Have extra kale left over? Make Kale Chips!
Printable Recipe – Italian Sausage and Eggplant Stew
This recipe is made printable for your convenience. Feel free to use it as a market list, pass it onto friends, or file it under, must make again. Because in fact, you will be making it again!
Italian Sausage and Eggplant Stew with Kale
Sausage and eggplant stew is robust and full of flavor. This recipe can be made in a Dutch oven over the stove or in a slow cooker. Enjoy it as is or add pasta, potato gnocchi, or polenta for a tummy filling meal.
Ingredients
- 2 medium Eggplants, cubed
- 1 can crushed Tomatoes, 28 ounces
- 2 tbsp Olive Oil
- 1 Bell Peppers, seeded and chopped
- 2 yellow Onions, chopped
- 4 cloves Garlic, minced
- 1/2 tsp crushed Red Pepper
- 6 Italian sausages
- 1 bunch fresh Kale
Instructions
- In a Dutch oven warm 1 tbsp oil over medium heat. Add bell peppers and onions, cook stirring occasionally until slightly tender. Add garlic and crushed red pepper, stir until tender.
- Add eggplant and canned tomatoes, mixing well.
- In a separate skillet, warm remaining oil. Brown sausages for roughly 4 minutes. Add browned sausage to Dutch oven.
- Add lid to Dutch oven, cook on stovetop over medium heat for 1 hour, stirring occasionally until the sausages are thoroughly cooked.
- Before serving, strip leafy greens from kale stem. Allow to simmer for 10 minutes more before plating.
Notes
Utilizing a Slow Cooker
Prepare ingredients as indicated in the above recipe. Instead of using a Dutch oven, place all items into slow cooker. Cook on low for 4 to 5 hours.
Nutrition Information:
Serving Size:
1 gramsAmount Per Serving: Unsaturated Fat: 0g
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