Easy eggplant pasta made in the slow cooker. Add sausage and some time, and you've got one fantastic Sunday Supper.
Looking for a simple, yet heart-warming recipe to get you through the winter months? This easy recipe eggplant pasta with sausage made in the slow cooker fits the bill!
Some people are all about pre-cooking most of their slow cooker ingredients. When I’m in a rush to throw together a slow cooker meal before work, though, the last thing I want to do is pre-cook anything.
I typically plan ahead and will cut all the veggies I need for my slow cooker meal. Sometimes, if I’m really on my game, I’ll place everything into a gallon size zip top bag. Come morning time, all I have to do is dump the contents of the bag into the slow cooker, set the timer and hit start. That’s really the way I prefer to make my slow cooker meals.
If you have time, you can feel free to brown the Italian sausage, onions, garlic and even the eggplant, then place in the slow cooker (5-10 minutes tops—add a little olive oil to the pan to keep it from sticking, and don’t forget to transfer the juices to the slow cooker, too).
But if you're in a rush like me—place it all in the slow cooker and “set it and forget it”! I served the sausage and eggplant over rotini pasta. That’s just what I had on hand—you don’t have to do the same as I did, or even use pasta at all. This makes a pretty hearty stew too.
A must though is serving the sausage and eggplant with fresh bread - my Italian bread with homemade roasted garlic butter, or Kate's Rosemary Roasted Garlic Bread Recipe would both be fantastic. Casey's Panzanella Salad Recipe would also make a great side if you need to feed a crowd!
Keep it simple this winter and warm the hearts and souls of those you love by making this recipe for slow cooker sausage and eggplant.
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