Italian Mushroom and Eggplant Sauce |
|
 |
Prep Time: 40 Minutes Cook Time: 8 Minutes |
Ready In: 48 Minutes Servings: 6 |
|
A vegetarian pasta sauce made in the slow-cooker. Ingredients:
1 medium eggplant, cut in half lengthwise sprinkled with salt, drained on paper towels 30 minutes, and rinsed |
3 garlic cloves |
1/4 cup olive oil |
1 medium yellow onion, finely chopped |
1 (28 ounce) can whole tomatoes, with their juice, crushed (or same size can of crushed tomatoes) |
1 (6 ounce) can tomato paste |
12 ounces fresh mushrooms, sliced |
3 tablespoons dry red wine |
1 1/2 teaspoons dried oregano (or marjoram) |
3 tablespoons minced fresh flat-leaf parsley |
salt |
pepper |
Directions:
1. Preheat oven to 400°.
2. Place eggplant and garlic cloves on an oiled baking sheet.
3. Brush with olive oil and bake about 20 minutes or until tender.
4. Let cool; then remove the skin from the eggplant and coarsely chop the pulp; smash teh garlic to squeeze teh cloves out of their skins.
5. Heat the oil in a skillet over medium heat; stir/saute the onion for about 5 minutes or until softened.
6. Transfer onion mixture, roasted eggplant, and smashed garlic to the slow cooker.
7. Add in the tomatoes, tomato paste, mushrooms, wine, and oregano; stir to combine.
8. Cover and cook on LOW for 7-8 hours.
9. Add in parsley and season to taste with salt and pepper during the last hour.
10. The sauce will hold on LOW for a few hours.
11. It will keep, refrigerated, for 3-5 days.
12. Serve over hot cooked ziti.
|
|