eggplant and sausage stew

Eggplant & Sausage Stew

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This spring weather can be so unpredictable at times. One time you’re walking around in a tank top. The other time you’re curled up on the couch craving a big bowl of stew.

This recipe for eggplant sausage stew is one that will change the mind of even eggplant haters.

eggplant and sausage stew

Not soup but, stew. The hearty stuff that you can probably eat with a fork but, you decide to use a spoon because…how else are you going to get all the good stuff on the bottom?

eggplant and sausage stew

I heard a rumor that not everyone likes eggplant. That’s just a rumor right? Well, I guess you can tell what side of the fence I am on. This eggplant stew is so good.

The reason that eggplant gets a bad rap is because of the texture. But, the texture of eggplant is not inherent. When eggplant is prepared the right way, the results are simply delicious and delightful.

The recipe has Italian sausage cooked low and slow and then it can be topped with crispy Italian sausage at then end.

If texture is important to you, you’ll find that cutting the eggplant in smaller pieces results in eggplant that literally melts in your mouth.


Eggplant & Sausage Stew

This eggplant and sausage stew is not only tasty but perfect for chilly or rainy day. 

  • Author: Lisa
  • Cook Time: 60 mins
  • Total Time: 1 hour
  • Yield: 4-6 1x
  • Category: Soup


  • 1 medium eggplant (chopped)
  • 4 large natural sausage links (16 oz) (2 chopped for stew, other two fried crisp in slices for garnish later)
  • 1 medium onion (chopped)
  • 2 cloves garlic (minced)
  • 1 cup chunky Italian diced tomatoes
  • 1/2 cup tomato sauce
  • 1 tbsp chopped fresh basil
  • 1/2 tbsp dried oregano
  • 1 tsp poultry seasoning
  • 1/4 tsp salt
  • 2 1/2 cups water
  • 3 bay leaves


  1. Pre-cook half of the sausage, onions and garlic in large pot on medium heat for a few minutes until the fat renders.
  2. Add eggplant to the pot and cook for a few minutes before adding diced tomatoes, basil, oregano, poultry seasoning, water, bay leaves and salt.
  3. Simmer the soup on medium low heat for about 60 minutes. 
  4. Garnish with fried sausage and greens if desired. 

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During these unpredictable times take comfort in what you can control. ⁣ ⁣ Your mindset. Your energy. Your meals…there’s ia mind and body connection and it starts in the gut. ⁣ ⁣ This connection is so strong that the gut is even called the second brain ?. ⁣ ⁣ Tonight’s “brain food”: eggplant ? and sausage stew. ⁣ ⁣ It’s bursting with flavors of vine ripened tomatoes ?and fresh herbs ?. ⁣ ⁣ The bowl ? of deliciousness is topped lightly sautéed rainbow ? Swiss chard and crispy sausage for a texture combination that so good for the soul. ⁣ ⁣ Say, “YES” to healthy comfort food and “NO” to that other processed stuff that robs the body of the zeal of life.⁣ ⁣ One more thing…to all my eggplant haters…this one is for YOU.??⁣ ⁣ Tap the link up top for the recipe. #homecookedmeal⁣ ⁣ ⁣ ⁣

A post shared by Dr. Lisa, PharmD (@drlisalesliewilliams) on

  • Comments ( 4 )

  • avatar
    April J Harris (@apriljharris)

    I’m always looking for new recipes with eggplant and your Eggplant and Sausage stew looks wonderful! Thank you for sharing it with us at the Hearth and Soul hop, Lisa 🙂

  • avatar

    That’s so pleasing to hear April because, I know not everyone likes eggplant. I hope that you enjoy this recipe as much as I do.

  • avatar

    I never know what to do with eggplant, and this looks great! Thanks for sharing. I’m a new food blogger and found you on a link party. I’ve followed your social sites and hope we can connect on those. Can’t wait to read more of your blog. Becky at

    • avatar

      Love your blog name Becky! Thanks for connecting and I hope you like the stew.

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