Slow Cookercrock Pot Sausage Eggplant And Tomato Casserole Recipes

EGGPLANT AND TOMATO STEW IN THE CROCK POT

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.

SLOW COOKER/CROCK POT SAUSAGE, EGGPLANT AND TOMATO CASSEROLE

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.

CROCK POT SAUSAGE PASTA STEW

Steps:

• In a nonstick skillet, cook sausage over medium heat until no longer pink. Drain and place in a crockpot.
• Add water, spaghetti sauce, beans, carrots, red pepper and onion and mix.
• Cover and cook on low for 7-9 hours or until vegetables are tender.
• Stir in the pasta, peas, sugar, salt and pepper and mix.
• Cover and cook on high for 15-20 minutes or until pasta is tender.

EGGPLANT, POTATO, TOMATO CASSEROLE

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.