Eggplant & Sausage Stew

eggplant and sausage stew

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


  • 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.