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