STREAMING NOW: The Layover

Italian Mushroom and Eggplant Sauce

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“A vegetarian pasta sauce made in the slow-cooker.”
READY IN:
9hrs 5mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 400°.
  2. Place eggplant and garlic cloves on an oiled baking sheet.
  3. Brush with olive oil and bake about 20 minutes or until tender.
  4. Let cool; then remove the skin from the eggplant and coarsely chop the pulp; smash teh garlic to squeeze teh cloves out of their skins.
  5. Heat the oil in a skillet over medium heat; stir/saute the onion for about 5 minutes or until softened.
  6. Transfer onion mixture, roasted eggplant, and smashed garlic to the slow cooker.
  7. Add in the tomatoes, tomato paste, mushrooms, wine, and oregano; stir to combine.
  8. Cover and cook on LOW for 7-8 hours.
  9. Add in parsley and season to taste with salt and pepper during the last hour.
  10. The sauce will hold on LOW for a few hours.
  11. It will keep, refrigerated, for 3-5 days.
  12. Serve over hot cooked ziti.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: