Tomato-Eggplant Sauce for the Slow Cooker
- Ready In:
- 7hrs 10mins
- Ingredients:
- 9
- Serves:
-
6
ingredients
- 1 (28 ounce) can diced tomatoes, drained
- 1 (6 ounce) can tomato paste
- 1⁄2 cup red wine or 1/2 cup water
- 1 medium eggplant, peeled and cubed
- 1 yellow onion, chopped finely
- 4 garlic cloves, chopped finely
- 2 teaspoons dried oregano
- 1 teaspoon dried basil
- 1⁄2 teaspoon salt
directions
- Combine all ingredients in slow cooker and cook on low for 5 to 7 hours, until eggplant is soft and sauce is thick.
- Serve over pasta or polenta.
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RECIPE SUBMITTED BY
sharkycharming
Baltimore
I mostly cook for myself, but occasionally for my housemate or my friends, too. I work as a law librarian, and I am also a writer.