Low and slow transforms this sauce wow to kapow!
ingredients
ingredients
method
step-by-step directions

Slow-Cooker Spicy Eggplant Sauce

  • Extra-Virgin Olive Oil
  • 2 medium Eggplant (1" chunks)
  • 1 Yellow Onion (chopped)
  • 3 Garlic Cloves (smashed)
  • 3 tablespoons Tomato Paste
  • 1-2 teaspoons Chili Flakes
  • 2 - 28 ounce cans Whole Peeled Plum Tomatoes
  • 2 sprigs Oregano
  • 1/2 cup Basil Leaves (loosely packed)
  • 1/4 cup Balsamic Vinegar
  • Salt
  • Freshly Cracked Black Pepper
step-by-step directions
  • Heat a large sauté pan over medium-high with a few tablespoons of Olive Oil. Add the Eggplant in batches, to avoid overcrowding the pan, and season with Salt. Sauté until slightly softened and pale golden, about 5-6 minutes. Transfer each cooked batch to the slow-cooker.
  • Once Eggplant is cooked, add a few more tablespoons of Olive Oil to the pan and sauté the Onion for 3-4 minutes, until caramelized, seasoning with Salt. Add the Garlic and cook until fragrant.
  • Stir in the Tomato Paste and Chili Flakes and cook until rust colored, about 3 minutes. Transfer the mixture to the slow-cooker along with the cooking oil in the pan.
  • Pour the Tomatoes, Oregano, Basil and Balsamic Vinegar into the slow-cooker and season with Salt and Pepper. Cover and cook on low for 4 hours.
  • Serve sauce with your favorite noodle or store in an airtight container in the fridge for 1-2 weeks.
comments ()
Use a Facebook account to add a comment, subject to Facebook's Terms of Service and Privacy Policy. Your Facebook name, photo & other personal information you make public on Facebook will appear with your comment, and may be used on ABC's media platforms. Learn more.