Heat the olive oil in a Dutch oven over a medium/high heat. Add the sausages to the pan. Cook until browned all over.
Thinly slice the onion and garlic. Dice the eggplant into half inch cubes and slice the bell pepper into strips. Add the paprika, cumin, coriander, salt and pepper to the Dutch oven and stir well to combine. Pan fry for 5 minutes to soften the vegetables and warm the spices.
Add the chopped tomatoes and chicken stock. Stir well. Bring the stew up to a boil, then reduce to a simmer. Simmer uncovered for 20 minutes to thicken and reduce the sauce. Sprinkle over the xanthan gum. Stir well and simmer for 5 minutes more until the sauce has thickened. Serve hot with your favorite Keto sides.