Basic Vegetable Pasta Sauce With Eggplant (Slowcooker)
- Ready In:
- 8hrs 15mins
- Ingredients:
- 14
- Serves:
-
4-6
ingredients
- 2 bell peppers, chopped
- 1 kg tomatoes, chopped
- 1 large onion, chopped
- 3 garlic cloves, chopped
- 5 brown button mushrooms, chopped (optional)
- 200 g spinach, torn (optional)
- handful fresh parsley, chopped
- handful fresh basil, chopped
- handful fresh oregano, chopped
- 1 sprig rosemary, chopped
- 1⁄4 teaspoon chili powder
- 1 large eggplant, chopped
- 1⁄4 cup olive oil
- salt
directions
- Chop all of your vegetables and put them in the slow cooker, leaving the eggplant for last.
- Drizzle olive oil on the eggplant and season with salt. Roughly toss the vegetables. Cover and cook on low for at least 8 hours.
- Remove the slowcooker from the base. Let cool 15-30 minutes. Puree the vegetables using your method of choice (hand mixer, blender, etc).
- Use the sauce as-is or add cooked meat. Serve with freshly cooked pasta.
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