Sausage Stew with Eggplant and Celery

Savor the heartiness of sausage stew packed with tender eggplant and crisp celery. The rich flavors mingle beautifully, making each bite a cozy delight.

Course Main Course

Prep Time 10

Cook Time 30

Total Time 40

Servings servings

Calories 380kcal

Author Liza Agbanlog

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

Nutrition