Heat oil in a large non-stick pan over medium heat. Add sausages and cook, turning occasionally, for 2-3 minutes or until evenly browned. Remove and put on a plate lined with paper towel.
Add onion, garlic and eggplant (or zucchini) to pan. Cook stirring often, for 5 minutes or until eggplant (or zucchini) is golden. Stir in chilli and tomatoes. Cook for 5 minutes or until sauce thickens.
Add Campbell’s Real Stock and bring to the boil. Spoon mixture into slow cooker. Add sausages. Cover and cook on HIGH for 4 hours or LOW for 6 hours.
Stir in parsley before serving, season with salt & pepper to taste.