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Crock Pot Sausage, Eggplant and Tomato Casserole


1 tablespoon Olive Oil
8 Lean Beef Sausages
1 Large White Onion, chopped
2 Garlic Cloves, crushed
2 Eggplant, peeled and chopped
3/4 teaspoon Chili Flakes
1 (14.5 ounces) can Diced Tomatoes
1 cup Chicken Stock
1/4 cup Flat-Leaf Parsley Leaves, chopped


1. Heat olive oil in large non-stick skillet over medium heat.

2. Add beef sausages and saut, 2 to 3 minutes, turning occasionally. Sausage should be evenly browned.

3. Remove to a plate lined with paper towels.

4. Add chopped onion, crushed garlic, and eggplant to pan. Cook 5 minutes, stirring frequently.

5. Stir in chili flakes and diced tomatoes. Cook 5 minutes or until sauce thickens.

6. Add chicken stock and bring to boil.

7. Spoon eggplant mixture into crock pot. Add sausages. Cover and cook on LOW for 6 hours.

8. Stir in parsley. Season with pepper. Serve with steamed vegetables.

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