Chop tomatoes. Set aside. Keep the juice.
Heat olive oil in a large pot.
If using a dutch oven on top of the stove, heat olive oil and soften garlic. Add onion and saute for a minute or so just to add flavor to the oil.
Add the rest of the ingredients.
Place in crock pot on low for six hours or longer.
Or, Cook on very low for three hours, until all the eggplant is very soft.
While eggplant stew is cooking, make sausage. You can either fry or bake in oven until cooked through.
Cut sausage into discs.Optionally, you could use loose sausage.
Put ¾ eggplant stew into a vitamix or use an immersion blender. You can blend all of it if you desire.
Serve with fresh herbs and freshly grated parmesan cheese.