Post by annrms on Mar 4, 2024 13:01:44 GMT -5
Slow Cooker Eggplant and Tomato Sauce
1 (28 oz.) can diced tomatoes, drained (I used crushed, undrained)
1 (6 oz.) can tomato paste
½ cup red wine
1 medium eggplant (about 1 lb.) cut into ½-inch cubes
1 onion, finely diced
1 tsp. dried oregano
1 cloves garlic, minced
Salt
Combine tomatoes, tomato paste, wine, eggplant, onion, oregano, garlic, and ½ tsp. salt in slow cooker. Cover and cook on low until eggplant is soft and sauce is thick, 5-7 hours. Optional additions…1/4 cup chopped fresh basil. (This time added a bag of onions, peppers, & mushrooms.)
1 (28 oz.) can diced tomatoes, drained (I used crushed, undrained)
1 (6 oz.) can tomato paste
½ cup red wine
1 medium eggplant (about 1 lb.) cut into ½-inch cubes
1 onion, finely diced
1 tsp. dried oregano
1 cloves garlic, minced
Salt
Combine tomatoes, tomato paste, wine, eggplant, onion, oregano, garlic, and ½ tsp. salt in slow cooker. Cover and cook on low until eggplant is soft and sauce is thick, 5-7 hours. Optional additions…1/4 cup chopped fresh basil. (This time added a bag of onions, peppers, & mushrooms.)
