Ingredients
- 2 tablespoons olive oil (extra virgin)
- 500 grams beef sausage links (thick gourmet sausages, herb & Garlic if possible)
- 1 red onion, thinly sliced
- 1 eggplant, medium cut into 2cm pieces
- 2 garlic cloves, thinly sliced
- 400 grams tomatoes, diced (canned)
- 400 grams cannellini beans (drained and rinsed)
- 1 cup low-sodium beef stock
- 75 grams green beans (trimmed and cut into 3cm lengths)
- 75 grams baby spinach
- 1/4 cup basil leaves (fresh)
- Crusty garlic bread, to serve
How to Make
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Step 1: Heat 1/2 the oil in a large frying pan over medium-high heat and cook sausages, turning occasionally, for 5 minutes or until browned and then transfer to a plate and then cut diagonally into 1cm-thick slices.
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Step 2: Heat remaining oil in pan over medium‑high heat and add onion and eggplant and cook, stirring, for 5 to 6 minutes or until eggplant is tender and golden and then add garlic and cook, stirring, for 1 minute or until fragrant.
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Step 3: Add tomatoes, beans, stock, green beans and sausage and cook, stirring occasionally, for 5 to 7 minutes or until vegetables are tender and sausage is cooked through and then add spinach and cook for 1 minute or until spinach wilts.
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Step 4: Sprinkle stew with basil and serve with garlic bread.
We hope you enjoy this recipe!
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