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Italian Mushroom and Eggplant Sauce

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“A vegetarian pasta sauce made in the slow-cooker.”
9hrs 5mins

Ingredients Nutrition


  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.

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