A slow cooker makes dinner easy—just toss in the ingredients in the morning and let the flavours slowly cook throughout the day. Serve with steamed vegetables and fresh, crusty bread from the Dairy Hall.
1 tbsp olive oil (Pavilion Select Produce, Shop 31-32, Dairy Hall)
8 lean sausages (Hagen’s Organic Meat, Shop 16, Meat Hall)
1 large brown onion (Green Leaf Produce, Stalls 39-42, H Shed)
2 garlic cloves, crushed (Fruit & Veg Supply, Stalls 21-25, H Shed)
2 eggplants, chopped (Garden Organics, Stalls 71-76, I Shed)
¾ teaspoon chilli flakes (Green Valley Spices, Stalls 36-40, B Shed)
400 grams can diced tomatoes (Vic Market Organics, Stalls 55-60, I Shed)
1 cup chicken stock (The Corner Chicken Shop, Shop 87-89, Dairy Hall)
¼ cup flat-leaf parsley, torn (Market Organics, Stalls 45-55, I Shed)
Heat oil in a large saucepan over medium heat and cook sausages for 2 to 3 minutes, turning occasionally, until evenly browned.
Put on a plate lined with paper towel and set aside.
In the same pan, cook the onion, garlic and eggplant, stirring, for 5 minutes or until eggplant is golden.
Stir in chilli flakes and tomatoes and cook for 5 minutes until the sauce thickens.
Add stock and bring to the boil.
Put the eggplant mixture and sausages into a slow cooker and cook for 6 hours on low (4 hours on high).
When ready, stir in the parsley.
Season with pepper and serve.