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Tuesday, August 25, 2015

Spicy Eggplant Sauce

We enjoy eggplant in these summer months when it is more plentiful. We've tried it roasted and in other recipes, so we needed a change

Slow Cooker Spicy Eggplant Sauce
  • Extra-virgin olive oil
  • 1 eggplant, cut into 1-inch chunks
  • 1 yellow onion, chopped
  • 2 garlic cloves (smashed)
  • 1 can tomato paste
  • 1-2 tsp chili flakes
  • 28 ounce can, whole peeled plum tomatoes
  • 2 sprigs oregano or 1 TBSP dried
  • 1/2 C basil Leaves (loosely packed)
  • 1/4 C balsamic vinegar
  • Salt
  • Freshly cracked black pepper
  1. Heat a large sauté pan over medium-high with a few tablespoons of olive oil. Add
    eggplant in batches, to avoid overcrowding pan, and season with salt. Sauté until slightly softened and pale golden, about 5-6 minutes. Transfer cooked batch to the slow-cooker.
  2. When eggplant is cooked, add few more tablespoons of olive oil to pan and sauté onion for 3-4 minutes, until caramelized, seasoning with salt. Add garlic and cook until fragrant.
  3. Stir in tomato paste and chili flakes. Cook until rust colored, about 3 minutes. Transfer mixture to slow-cooker along with cooking oil in the pan. Cook on low 4-5 hours.
Serve over your favorite pasta and enjoy with a side salad.

You can store any leftover sauce refrigerated in an airtight container for 1-2 weeks.

10 comments:

Out on the prairie said...

one veggie I didn't grow this summer. I grew them last year and couldn't keep up with them, a white variety called Casper. This sounds similar to one I have made.

Maureen @ Josephina Ballerina said...

Hi guys,
My mouth almost never waters while looking at pix of food. I am even sighing thinking anout this recipe!
:) m & jb who wants a can of cat food

gigihawaii said...

Sounds like a very good recipe.

Ludwig Keck said...

Looks really yummy. Must try it!

William Kendall said...

I suppose I'd like it- though I've never eaten eggplant.

Emma Springfield said...

I have eaten eggplant that was delicious and I have eaten eggplant that I did not care for at all. This recipe looks interesting but I have to admit I am wary because of past experiences.

Michelle said...

This looks/sounds so good!

Ginnie said...

Very interesting. I've been looking for something new to do with the eggplants that my gardening friends give me. Thanks. I will definitely try this.

Daisy said...

Looks great and healthy too!

Ludwig Keck said...

Today was the day. Got most of the ingredients together. Bought a couple of eggplant, they looked a little small. Added in an extra half onion. Discovered that we were out of balsamic vinegar, so substituted a balsamic vinaigrette dressing. I did make one other, MAJOR, change. That 28 ounce can, whole peeled plum tomatoes was not mentioned in the assembly instructions. I cut up the tomatoes and poured them and the liquid into the crock pot first and turned it on. I was running short of time so I cooked on high for three hours.

My family loved it!! It was declared a "keeper". My son declared that this would be good as Christmas dinner!

Thank you, Beatrice, you have made a lasting contribution to our recipe collection, with three stars!

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