WEEKDAYS 1e|12c|p

Slow-Cooker Spicy Eggplant Sauce

Carla Hall
Servings: 2
2+ hr

Low and slow transforms this sauce wow to kapow!

  • Ingredients
  • 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
  • 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.
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