- Serves 2
- Preparation Time 10MINS
- Cook Time 04HRS
1 tbs olive oil
8 lean beef sausages
1 large brown onion, diced
2 cloves of garlic, crushed
2 eggplant or zucchini, 1 cm dice
tsp chilli flakes ( can be replaced with curry powder)
400g can diced tomatoes
250ml (1 cup) Campbells Real Stock – Chicken
cup flat-leaf parsley leaves, chopped
STEP 1 Heat oil in a large non-stick pan over medium heat. Add sausages and cook, turning occasionally, for 2-3 minutes or until evenly browned. Remove and put on a plate lined with paper towel.
STEP 2 Add onion, garlic and eggplant (or zucchini) to pan. Cook stirring often, for 5 minutes or until eggplant (or zucchini) is golden. Stir in chilli and tomatoes. Cook for 5 minutes or until sauce thickens.
STEP 3 Add Campbells Real Stock and bring to the boil. Spoon mixture into slow cooker. Add sausages. Cover and cook on HIGH for 4 hours or LOW for 6 hours.
STEP 4 Stir in parsley before serving season with pepper.