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.
- 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
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.
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.