Slow-Cooker Spicy Eggplant Sauce

By Valarie

Ingredients

• 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

Details

Servings 1
Adapted from abc.go.com

Preparation

Step 1

1

Extra-Virgin Olive Oil
2 medium Eggplant (1" chunks)
Salt

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.

2

Extra-Virgin Olive Oil
1 Yellow Onion (chopped)
Salt
3 Garlic Cloves (smashed)

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.

3

3 tablespoons Tomato Paste
1-2 teaspoons Chili Flakes

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.

4

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

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.

5

Serve sauce with your favorite noodle or store in an airtight container in the fridge for 1-2 weeks.