Italian Sausage and Eggplant Stew with Kale
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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.