Eggplant Spaghetti Sauce
- Ready In:
- 3hrs 15mins
- Ingredients:
- 14
- Serves:
-
6
ingredients
- 793.78 g crushed tomatoes
- 396.89 g diced tomatoes
- 170.09 g tomato paste
- 1 medium eggplant, diced
- 1 medium onion, diced
- 453.59 g portabella mushroom, sliced in quarters
- 226.79 g box frozen spinach, thaw and squeeze water out
- 5 garlic cloves, chopped
- 29.58 ml sugar
- 9.85 ml basil
- 9.85 ml oregano
- 4.92 ml salt
- 44.37 ml extra virgin olive oil
- 4.92 ml dry crushed red pepper
directions
- Combine all in crockpot on low for 4-6 hours.
- OR -- Combine all and simmer on stovetop on low for 3 hours.
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Reviews
-
This sauce is really delicious! I actually like it better than the eggplant spaghetti sauce that I have been making myself for years. It makes a lot. We had some for dinner tonight, I put some into a 2-cup size jar to take to work for a vegan friend, and I still have enough for two more dinners. Can't wait to taste it reheated!
RECIPE SUBMITTED BY
I am a Colorado ski bum at heart, but am currently stuck in Miami, FL of all places working on my Doctoral degree in physical therapy at UM. I can't wait until I graduate and can get back to the mountains! 2 more years, 2 more years...I love to cook and find it a great way to relax and slow down after classes and I can't wait until I have more free time to be able to do it. I have been in the Air National Guard with Colorado and Florida for the last four years and have been fortunate enough to taste many different foods and stretch my palate. I have lots of recipes waiting to be posted and when I finally get the time I will, so stand by!