Eggplant And Spicy Sausage Stew

• 1 cup chopped onion
• 1/2 cup sliced carrot
• 1/2 cup sliced celery
• 2 medium eggplants, peeled and cubed
• 1 red bell pepper, diced
• 12 -16 ounces spicy sausage or 12 -16 ounces andouille sausages, thinly sliced
• 4 garlic cloves, minced
• 5 cups chicken broth
• 1 (15 ounce) can small red beans or (15 ounce) can white beans, drained
• 1 cup chopped spinach or 1 cup escarole
• 2 (14 1/2 ounce) cans diced tomatoes, with liquid
• 1 teaspoon cajun seasoning or 1 teaspoon creole seasoning
• 1 teaspoon paprika
• 1 teaspoon salt
• 1 dash leaves oregano
• 2 tablespoons chopped fresh parsley

1. Saute onions, carrots, celery, eggplant, bell pepper, sliced sausage, and garlic in olive oil until lightly browned.
2. Add broth, beans, tomatoes, greens, and seasonings; simmer for 30 to 45 minutes, until vegetables are tender.

onion, carrot, celery, eggplants, red bell pepper, sausage, garlic, chicken broth, red beans, escarole, tomatoes, cajun seasoning, paprika, salt, oregano, parsley

Taken from www.food.com/recipe/eggplant-and-spicy-sausage-stew-437896 (may not work)