How to make it

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

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