Eggplant Sausage Stew

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Just add great hunks of crusty French bread, to soak up every garlicky drop.


  • 3 tablespoons olive oil, divided
  • 2 pounds Organic Prairie Italian Pork Sausage
  • 1 large onion, cut into chunks
  • 2 tablespoons minced garlic
  • 2 teaspoons oregano
  • 2 pounds eggplant, peeled and cut into chunks
  • 3 pounds plum tomatoes, peeled and quartered
  • 1 12 cups dry red wine
  • 1 12 teaspoons fennel seeds, ground (use a mortar and pestle or coffee grinder)
  • 2 bay leaves
  • salt & pepper
  • Organic Valley Shredded Parmesan


Heat a large, heavy skillet over medium-high flame 2-3 minutes. Add a little olive oil. Add sausages and brown it, turning occasionally. Reduce heat to low; continue cooking sausages, turning occasionally, 15 minutes. Drain sausages on paper towels.

Heat remaining olive oil in large stew pot over medium-low heat. Add onions, garlic and oregano; cook until onions are translucent. Raise heat to medium, add eggplant, and cook, stirring often, until eggplant begins to color, 5-10 minutes. Stir in tomatoes, wine, fennel and bay leaves. Simmer over medium heat, stirring occasionally, 30-45 minutes.

Cut sausages into chunks; add to stew. Lower heat and simmer 10-15 minutes longer. Season with salt and pepper to taste. Sprinkle each serving with Parmesan.

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