Post by wilderness on Aug 8, 2024 11:38:40 GMT -5
Slow Cooker Eggplant and Tomato Sauce-Ann
You can add diced tri-color bell peppers and keep the onion a bit larger dice.
1 (28oz.) can diced tomatoes, drained
1 (6oz.) can tomato paste
½ cup red wine
1 medium eggplant (about 1 pound), cut into ½-inch cubes
1 onion, finely diced
1 tsp. Dried oregano
1 clove garlic, minced (I add more!)
salt
Combine tomatoes, tomato paste, wine, eggplant, onion, oregano, garlic and ½ teaspoon salt in slow cooker. Cover and cook on low until eggplant is soft and sauce is thick, 5-7 hours.
Serve with pasta or with Italian bread & butter.
I like to sprinkle on some grated Romano cheese and black pepper. It's also great served over cooked Arborio rice, sprinkled with mozzarella cheese and baked until cheese melts.
You can add diced tri-color bell peppers and keep the onion a bit larger dice.
1 (28oz.) can diced tomatoes, drained
1 (6oz.) can tomato paste
½ cup red wine
1 medium eggplant (about 1 pound), cut into ½-inch cubes
1 onion, finely diced
1 tsp. Dried oregano
1 clove garlic, minced (I add more!)
salt
Combine tomatoes, tomato paste, wine, eggplant, onion, oregano, garlic and ½ teaspoon salt in slow cooker. Cover and cook on low until eggplant is soft and sauce is thick, 5-7 hours.
Serve with pasta or with Italian bread & butter.
I like to sprinkle on some grated Romano cheese and black pepper. It's also great served over cooked Arborio rice, sprinkled with mozzarella cheese and baked until cheese melts.
