Sausage Stew with Eggplant and Celery
Servings 4 servings
Ingredients
- 2 teaspoon olive oil
- 2 celery stalks ,sliced
- 1 onion ,chopped
- 1 red bell pepper ,diced
- 4 cloves garlic ,minced
- ½ teaspoon dried oregano
- ½ teaspoon salt
- 3 mild Italian sausages ,casings removed and crumbled
- 2 Chinese eggplant ,peeled and cut into cubes
- 1 can (796ml) diced tomatoes
- 1 cup chicken broth
- ½ chopped fresh basil
- ½ cup grated Parmigiano Reggiano
Instructions
- In a Dutch oven, heat oil over medium heat. Add celery, onion, bell pepper, garlic, oregano and salt. Sauté, stirring often, until onion has softened, about 5 minutes.
- Stir in sausage and eggplant. Cook until meat loses its pink color, about 5 minutes.
- Add tomatoes plus juices, and broth. Boil over high heat and then reduce to medium low. Cover and simmer until vegetables are tender, 15 to 20 minutes.
- Stir in basil and sprinkle with cheese.
Notes
Recipe source: Holiday/New Year 2017 issue of Walmart Live Better