Slow Cookercrock Pot Sausage Eggplant And Tomato Casserole Recipes
SLOW COOKER/CROCK POT SAUSAGE, EGGPLANT AND TOMATO CASSEROLE
Make and share this Slow Cooker/Crock Pot Sausage, Eggplant and Tomato Casserole recipe from Food.com.
Provided by Sonya01
Categories Stew
Time 6h18m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- 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. Serve with steamed vegetables and crusty bread, if desired.
Nutrition Facts : Calories 153.3, Fat 4.8, SaturatedFat 0.8, Cholesterol 1.8, Sodium 315.9, Carbohydrate 26.3, Fiber 10, Sugar 11.7, Protein 5.2
EGGPLANT, POTATO, TOMATO CASSEROLE
I am really not a fan of eggplant - unless it's done this way! I found this recipe ten years ago, but haven't made it in a long time. My organic box had an eggplant in it this week, so I had to make it again. I made it with my own spin this time, marinating the tomatoes in a red wine/olive oil/fresh basil vinaigrette, and it was better than ever!
Provided by Katzen
Categories Potato
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Slice and salt eggplant, and allow to sit for an hour. Rinse salt off.
- Chop tomatoes, and combine with garlic, basil, olive oil, vinegar, salt, pepper, and chilies. Allow to marinate for 30 minutes.
- Spread some tomatoes in the bottom of a 9 x 13" casserole dish. Layer eggplant, potatoes, tomatoes, eggplant, potatoes, and finish with the last of the tomatoes.
- Bake at 400 degrees for 45 minutes. Top with Parmesan, and bake for 15 more minutes.
Nutrition Facts : Calories 213.1, Fat 3.9, SaturatedFat 0.6, Sodium 309.5, Carbohydrate 41.4, Fiber 7.8, Sugar 6.1, Protein 5.6
EGGPLANT AND TOMATO STEW IN THE CROCK POT
The combination of eggplant, tomatoes and beans is classic to the cuisines of many different countries. This recipe is easily made in the crock pot and is truly delicious served with some rice or couscous. You could add some spicy sliced sausage if you felt the need to add meat.
Provided by Geema
Categories Stew
Time 8h25m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Combine all ingredients in crock pot.
- Cover and cook on low heat for 8-9 hours.
- Discard bay leaf before serving with some brown rice or fluffy couscous or polenta.
Nutrition Facts : Calories 216.7, Fat 1.8, SaturatedFat 0.2, Sodium 785.9, Carbohydrate 43.5, Fiber 12.3, Sugar 9.8, Protein 10.1
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