- Portion size 10 servings
- Credits : Canadian Living Magazine: December 2006
Ingredients
Method
In large skillet, heat oil over medium-high heat; brown sausages, in batches. Transfer to slow cooker.Drain fat from skillet. Add onion, garlic, celery and thyme; fry, stirring often, until softened, about 5 minutes. Add to slow cooker. Add eggplant, tomatoes, wine, tomato paste and paprika to slow cooker. Cover and cook on low for 6 hours or until eggplant is tender.
Meanwhile, scrub mussels; trim off any beards. Discard any that do not close when tapped. Cut fish into 2-inch (5 cm) pieces. Add mussels and fish to slow cooker, pushing into liquid. Cover and cook on high until mussels open, about 20 minutes. Discard any that do not open. Sprinkle with parsley.
Nutritional facts Per each of 10 servings: about
- Sodium 781 mg
- Protein 22 g
- Calories 313.0
- Total fat 20 g
- Cholesterol 63 mg
- Saturated fat 7 g
- Total carbohydrate 11 g
%RDI
- Iron 23.0
- Folate 11.0
- Calcium 5.0
- Vitamin A 11.0
- Vitamin C 27.0
