If you have a free day on your weekend, make this batch of marinara sauce. You'll end up with enough to use that night and enough to freeze. Very handy!
Notes: I've put eggplant in pasta sauce before, but I haven't made it in the slow cooker. I like to put vegetables in my pasta sauces: more nutrition and more complex flavors.
You need two pieces of equipment for this dish: a slow cooker and an immersion blender.
You need to remember to season this well, so season each layer with salt as you put it in the slow cooker.
If you wanted to make this during the week, I'd do all the prep the night before and just store everything in the fridge overnight. Then you can just dump everything in the slow cooker in the morning. Set the cooker for 8 hours on low and it will be ready when you get home from work.
Ingredients:
2 lbs small tomatoes (I used Roma)
1 large or 2 small eggplants
1 cup of water
1 cup basil leaves
2 shallots
2 tablespoons tomato paste
6 garlic cloves
1 large tablespoon herbs de provence
3 teaspoons sugar
Salt
Pepper
Directions:
Start by dicing the shallots and the eggplant. Put those two items in the slow cooker first and season with salt, pepper, and herbs de provence.
Then dice the tomatoes, mince the garlic, and chop the basil. Add them all to the slow cooker and season once more with salt and pepper. Pour in the water and set the cooker to high for 6 hours. Stir half way through cooking.
When the sauce is done, blend with an immersion blender until smooth. If it seems too thick, just add a little water. Use it just as you would use any marinara sauce. Enjoy!
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