Slow Cooker Sausage and Eggplant Casserole

This one doesn't sound like much and even when you're making it you wonder if it's going to turn out a bit bland, but let me assure you - it is YUMMY. It tastes like you slaved over it but it is super easy and light on the fat content too.


Ingredients:
600grams lean beef sausages
2 tablespoons olive oil
2 cloves garlic, thinly sliced
2 medium onions, sliced
2 eggplant, diced
2 x 420g or 1 x 800g tin peeled/diced tomatoes
chilli flakes/ground chilli
1 cup chicken stock

Method:
Put tinned tomatoes in slow cooker on low.

In a medium saucepan, boil water and add sausages let go on a gentle boil until cooked through..

Whilst sausages are boiling, in a saucepan, heat oil and add onion, garlic and eggplant and fry until soft. Add chicken stock and simmer for about 5 minutes, transfer to slow cooker.
When the sausages are boiled, peel skins off and chop into 1-2cm pieces depending on your taste... add to the tomatoes. When all ingredients are in slow cooker, sprinkle with chilli powder to your taste (even if kids are eating, just a little) and a little pepper and keep slow cooker on low for 6 hours. You could put it on high for 3 hours also, but it's better cooked slowly.


Serve on rice. Serves 5.

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