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EGGPLANT - SLOW COOKER - Slow-Cooker Spicy Eggplant Sauce
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Slow-Cooker Spicy Eggplant Sauce The Chew - Carla Hall | |
Extra-Virgin Olive Oil | |
2 medium | Eggplant,, (1" chunks) |
Salt | |
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 |
1. 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. 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. 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. 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.
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