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.
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?
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.Print
Eggplant & Sausage Stew
This eggplant and sausage stew is not only tasty but perfect for chilly or rainy day.
- Cook Time: 60 mins
- Total Time: 1 hour
- Yield: 4-6 1x
- Category: Soup
- 1 medium eggplant (finely diced)
- 3–4 large natural sausage links (16 oz)
- 1 medium onion (chopped)
- 2 cloves garlic (minced)
- 1 28oz can peeled tomatoes
- 1 tbsp chopped fresh basil
- 1/2 tbsp dried Italian seasoning
- 1 tsp poultry seasoning
- 1 tsp ground coriander
- 1/4 tsp ground cloves
- 1/2 tsp fresh cracked black pepper
- 1/4 tsp salt
- ~2 quarts water (use empty 28 oz tomato can to measure)
- 3 bay leaves
- Slice the eggplant into 1/4 inch rounds and proceed to dice into small pieces.
- Using a dry skillet toast the eggplant in small 2 batches. It will shrink and smell a bit toasty (about 8 minutes). Remove from heat.
- While the eggplant is toasting, slice the sausage into discs and pan fry until it just gets crispy.
- Remove from pan and cut the sausage into smaller pieces.
- To large pot add 2 tbsp olive oil, onions, garlic and saute on medium heat for a few minutes.
- Open the can of tomatoes and crush using you hands.
- Add tomatoes, basil, oregano, poultry seasoning, coriander, cloves, water, bay leaves and salt.
- Simmer the soup on medium low heat for about 60 minutes.
- Garnish with fresh parsley.
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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