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Pour tinned tomatoes into a slow cooker and set to low.
In a medium saucepan, boil water and add sausages. Bring them up to a gentle boil until cooked through.
Whilst sausages are boiling, heat oil in a frying pan and add onion, garlic and eggplant and fry until soft. Add chicken stock and simmer for about 5 minutes, then transfer to the slow cooker.
Once the sausages have boiled, peel the skins off and chop into 1 - 2cm pieces depending on your taste.
Add all ingredients to the slow cooker, sprinkle with chilli powder to your taste (even if kids are eating, just a little) and a little pepper and cook on low for 6 hours. You could put it on high for 3 hours also, but it's better cooked slowly.
Serve on rice or whatever your prefer.