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Spiced Eggplant Stew with Sausage

Spiced Eggplant Stew with Sausage

Prep time 5 minutes
Cook time 25 minutes
Ready in 30 minutes
Makes 4 servings


  • 1 large eggplant
  • 2 tbsp olive oil
  • 1 cup diced onion
  • 2 tbsp minced garlic
  • 2 tsp ground cumin
  • 1 tsp ground cinnamon
  • 1 (28 oz) can low-sodium diced tomatoes
  • 2 (15.5 oz) cans or 3 cups cooked black-eyed peas
  • 1 lb Italian sausage


1. Remove stem from eggplant and halve lengthwise. Thinly slice the eggplant.
2. In a large Dutch oven, heat 1 tbsp oil on medium-high. Add the eggplant and onion. Cook 6–7 min., until almost tender. Stir in garlic, cumin, paprika, cinnamon, salt (in moderation), and pepper. Cook 1 min., until fragrant, stirring constantly.
3. Stir in the tomatoes. Drain and rinse black-eyed peas and stir in. Heat to a boil and then reduce heat to simmer.
4. Meanwhile, in a medium skillet, heat remaining 1 tbsp oil on medium-high. Add sausages and cook 6 min., until browned all over, turning occasionally. Transfer sausages to the tomato mixture and simmer 10 min., until sausages are fully cooked.

Sunday Prep Steps
1. Cook 1 lb dried black-eyed peas according to package directions. Drain.
2. Halve and thinly slice eggplant. In Dutch oven, cook eggplant and onion 6 min.
3. Stir in cumin, garlic, paprika, cinnamon, salt, and pepper. Cook 1 min.
4. Stir in tomatoes and black-eyed peas (refrigerate remaining black-eyed peas for another use). Cook 3 min.

15 Minutes Before Serving
1. In medium skillet, cook sausage on medium-high 5 min., until browned, turning occasionally.
2. In medium pot, heat eggplant stew on medium-high to a simmer.
3. Add sausages to stew and simmer 10 min.
4. To serve, spoon stew into bowls and top with sausage.