Crock Pot Eggplant and Tomato Sauce |
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Prep Time: 10 Minutes Cook Time: 360 Minutes |
Ready In: 370 Minutes Servings: 6 |
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This is my slightly modified version of a recipe in All You magazine. It's important to use a good quality dry red wine in the recipe. Then enjoy a glass of it with the meal! Ingredients:
1 (28 ounce) can diced tomatoes, drained |
6 ounces tomato paste |
1/2 cup dry red wine |
3 cups cubed eggplants (peeled and cut into 1/2 inch cubes) |
1 onion, finely chopped |
2 garlic cloves, finely chopped |
1 teaspoon dried oregano |
1/4 cup fresh basil, chopped |
Directions:
1. Combine ingredients in crockpot and cook on low until eggplant is soft and sauce is thick, 5 to 7 hours (depending on your crockpot). Serve over your favorite pasta and sprinkle with parmesan cheese.
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