Pages

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

Anonymous said...

Sounds like a very good recipe.

Ludwig 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.

Connie said...

Looks great and healthy too!

Ludwig 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!