Ingredients

The following ingredients have 4 Servings
  • 600 g lean beef sausages
  • 2 tbs olive oil
  • 2 garlic cloves thinly sliced
  • 2 onions medium sliced
  • 2 eggplants diced
  • 2 x 420 g canned diced tomatoes
  • 1 pinch chilli flakes
  • 1 cup Massel Chicken Style Liquid Stock

Instruction

  • Pour tinned tomatoes into a slow cooker and set to low.
  • In a medium saucepan, boil water and add sausages. Bring them up to a gentle boil until cooked through.
  • Whilst sausages are boiling, heat oil in a frying pan and add onion, garlic and eggplant and fry until soft. Add chicken stock and simmer for about 5 minutes, then transfer to the slow cooker.
  • Once the sausages have boiled, peel the skins off and chop into 1 - 2cm pieces depending on your taste.
  • Add all ingredients to the slow cooker, sprinkle with chilli powder to your taste (even if kids are eating, just a little) and a little pepper and cook on low for 6 hours. You could put it on high for 3 hours also, but it's better cooked slowly.
  • Serve on rice or whatever your prefer.