Slow Cooker/Crock Pot Sausage, Eggplant and Tomato Casserole

• 1 tablespoon olive oil
• 8 lean beef sausages
• 1 large brown onion, chopped
• 2 garlic cloves, crushed
• 2 eggplants, chopped
• 34 teaspoon chili flakes
• 400 g diced tomatoes
• 1 cup chicken stock
• 14 cup flat leaf parsley, chopped

1. Heat oil in a large non-stick frying pan over medium heat.
2. Add sausages and cook, turning occasionally, for 2 to 3 minutes or until evenly browned.
3. Remove to a plate lined with paper towel.
4. Add onion, garlic and eggplant to pan.
5. Cook, stirring often, for 5 minutes or until eggplant is golden.
6. Stir in chilli and tomatoes.
7. Cook for 5 minutes or until sauce thickens.
8. Add stock and bring to the boil.
9. Spoon eggplant mixture into slow cooker.
10. Add sausages.
11. Cover and cook on HIGH for 4 hours or LOW for 6 hours.
12. Stir in parsley.
13. Season with pepper.
14. Serve with steamed vegetables and crusty bread, if desired.

olive oil, lean beef sausages, brown onion, garlic, eggplants, chili flakes, tomatoes, chicken stock, flat leaf parsley

Taken from www.food.com/recipe/slow-cooker-crock-pot-sausage-eggplant-and-tomato-casserole-303698 (may not work)