Eggplant and Sausage Stew

Ingredients

• Fresh parsley (2 tablespoons, chopped)
• Salt and pepper (to taste)
• Dried basil (1 teaspoon)
• Dried oregano (1 teaspoon)
• Chicken broth (2 cups)
• Tomato paste (2 tablespoons)
• Canned diced tomatoes (1 can (14 oz))
• Bell pepper (1, diced)
• Garlic (3 cloves, minced)
• Onion (1 medium, chopped)
• Eggplant (1 large, diced)
• Italian sausage (1 pound, casings removed)

Instructions

1. In a large pot or Dutch oven, cook the Italian sausage over medium heat until browned. Remove from the pot and set aside.
2. In the same pot, add the diced eggplant, chopped onion, minced garlic, and diced bell pepper. Cook until the vegetables are softened, about 5 minutes.
3. Add the canned diced tomatoes, tomato paste, chicken broth, dried oregano, dried basil, salt, and pepper. Stir well to combine.
4. Return the cooked sausage to the pot and bring the stew to a simmer. Cover and cook for 30 minutes, stirring occasionally.
5. Taste and adjust the seasoning if needed. Stir in the chopped fresh parsley.
6. Serve the eggplant and sausage stew hot, garnished with additional fresh parsley if desired.