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Sausage Stew with Eggplant and Celery

Sausage Stew with Eggplant and Celery

Course Main Course
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 servings
Author Liza Agbanlog


  • 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


  • 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.


Recipe source: Holiday/New Year 2017  issue of Walmart Live Better