Eggplant and Sausage Stew

Ingredients

Fresh parsley

1/2 cup, chopped (plus extra for garnish)

Salt and pepper

to taste

Dried basil

1 teaspoon

Dried oregano

1 teaspoon

Chicken broth

4 cups

Tomato paste

2 tablespoons

Canned diced tomatoes

1 (14.5 ounce) can

Bell pepper

1, diced

Garlic

2 cloves, minced

Onion

1, diced

Eggplant

1 large, diced

Italian sausage

1 pound

Instructions

1. In a large pot or Dutch oven, cook the Italian sausage over medium heat until it's browned and fully cooked. Once done, remove the sausage from the pot and set it aside.
2. Using the same pot, add the diced eggplant, chopped onion, minced garlic, and diced bell pepper. Cook these ingredients over medium heat until they soften, which should take about 5 minutes.
3. Add the canned diced tomatoes, tomato paste, chicken broth, dried oregano, dried basil, salt, and pepper to the pot. Stir these ingredients well, ensuring they combine thoroughly.
4. Return the cooked sausage to the pot. Bring the stew to a simmer, then cover the pot and let it cook for 30 minutes. Make sure to stir occasionally to prevent any ingredients from sticking to the bottom of the pot.
5. After 30 minutes, taste the stew and adjust the seasoning if needed. Stir in the chopped fresh parsley.
6. Serve the Eggplant and Sausage Stew hot. If desired, garnish with additional fresh parsley for a pop of color and fresh flavor.