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Basic Vegetable Pasta Sauce With Eggplant (Slowcooker)

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“Great basic sauce when you want something with a bit more umph than tomatoes alone. Choose whichever colour bell pepper you prefer. I usually go for red or orange. Experiment with different combinations of vegetables, but if you like zucchini, I would replace it with the eggplant because for some reason they don't taste too good together. Chop everything roughly, as you will puree it in the end. This sauce freezes very well.”
8hrs 15mins

Ingredients Nutrition


  1. Chop all of your vegetables and put them in the slow cooker, leaving the eggplant for last.
  2. Drizzle olive oil on the eggplant and season with salt. Roughly toss the vegetables. Cover and cook on low for at least 8 hours.
  3. Remove the slowcooker from the base. Let cool 15-30 minutes. Puree the vegetables using your method of choice (hand mixer, blender, etc).
  4. Use the sauce as-is or add cooked meat. Serve with freshly cooked pasta.

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