Eggplant and Spicy Sausage Stew

Eggplant and Spicy Sausage Stew
Diana Rattray
  • 70 mins
  • Prep: 15 mins,
  • Cook: 55 mins
  • Yield: 6 to 8 Servings
Ratings (6)

Serve this delicious, hearty stew with fresh hot baked cornbread or crusty bread and a simple green salad for a delicious family meal. It's perfect for any season but makes an excellent warm lunch or dinner in the winter.

What You'll Need

  • 1 cup chopped onion
  • 1/2 cup sliced carrots
  • 1/2 cup sliced celery
  • 2 medium eggplants (peeled and cubed)
  • 1 red bell pepper, diced
  • 12 to 16 ounces spicy sausage or andouille, thinly sliced
  • 4 cloves garlic (minced)
  • 5 cups  chicken broth
  • 1 can (15 ounces) small red beans or white beans (drained)
  • 1 cup chopped spinach or escarole
  • 2 cans (14.5 ounces each) diced tomatoes with liquid
  • 1 teaspoon  Cajun or Creole seasoning
  • 1 teaspoon paprika
  • 1 teaspoon salt
  • Dash leaf oregano
  • 2 tablespoons chopped fresh parsley

How to Make It

  1. Sauté onions, carrots, celery, eggplant, bell pepper, sliced sausage, and garlic in olive oil until lightly browned.
  2. Add broth, beans, tomatoes, greens, and seasonings;
  3. Simmer for 30 to 45 minutes, until vegetables are tender.
Nutritional Guidelines (per serving)
Calories 388
Total Fat 11 g
Saturated Fat 4 g
Unsaturated Fat 4 g
Cholesterol 26 mg
Sodium 791 mg
Carbohydrates 53 g
Dietary Fiber 15 g
Protein 22 g
(The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)