venison sausage and eggplant hotpot
From kateyb1 15 years agoIngredients
- 1 tablespoon olive oil shopping list
- 8 venison sausages shopping list
- 1 large brown onion, chopped shopping list
- 2 garlic cloves, crushed shopping list
- 2 eggplant, chopped shopping list
- 3/4 teaspoon chilli flakes shopping list
- 400g can diced tomatoes shopping list
- 1 cup chicken stock shopping list
- 1/4 cup flat-leaf parsley leaves, chopped shopping list
How to make it
- Heat oil in a large non-stick frying pan over medium heat.
- Add sausages and cook, turning occasionally, for 2 to 3 minutes or until evenly browned. Remove to a plate lined with paper towel.
- Add onion, garlic and eggplant to pan. Cook, stirring often, for 5 minutes or until eggplant is golden.
- Stir in chilli and tomatoes.
- Cook for 5 minutes or until sauce thickens.
- Add stock and bring to the boil.
- Spoon eggplant mixture into slow cooker.
- Add sausages.
- Cover and cook on HIGH for 4 hours or LOW for 6 hours.
- Stir in parsley. Season with pepper.
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