Italian Mushroom and Eggplant Sauce

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 9hrs 5mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 400°.
  • Place eggplant and garlic cloves on an oiled baking sheet.
  • Brush with olive oil and bake about 20 minutes or until tender.
  • 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.
  • Heat the oil in a skillet over medium heat; stir/saute the onion for about 5 minutes or until softened.
  • Transfer onion mixture, roasted eggplant, and smashed garlic to the slow cooker.
  • Add in the tomatoes, tomato paste, mushrooms, wine, and oregano; stir to combine.
  • Cover and cook on LOW for 7-8 hours.
  • Add in parsley and season to taste with salt and pepper during the last hour.
  • The sauce will hold on LOW for a few hours.
  • It will keep, refrigerated, for 3-5 days.
  • Serve over hot cooked ziti.
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