Spring has finally arrived and I just want to be outside to enjoy it. Whether it’s gardening, walking the dog or just sitting and knitting on the porch, the last thing I want to do is spend a lot of time indoors cooking. That’s where the crock pot comes in handy – it’s not just for hearty, winter-time fare. This eggplant tomato sauce is as warm and delicious as any cold-weather comfort food, but it’s also light and healthy, brimming with vegetables. This is an easy vegetarian dish, perfect for meatless Monday, or any day of the week when you want to let the slow cooker do the work while you are outdoors enjoying a lovely spring day. Enjoy!
What are your favorite eggplant recipes? Click on the title of this post and scroll down to leave a comment.
Eggplant Tomato Sauce
1 medium eggplant, sliced into 1/2-inch slices
1 can (14 1/2 oz.) petite diced tomatos, undrained
1 medium onion, chopped
1 red bell pepper, chopped
1/2 cup mild or medium salsa
1/4 cup extra virgin olive oil
1 Tbspn. balsamic vinegar
3 cloves garlic sliced thin
1 tspn. oregano
1/4 tspn. salt, plus extra for preparing the eggplant
2 cups jar tomato sauce
Prepare the eggplant by sprinkling salt on both sides of each slice and placing it in a colander for 1/2 hour to 1 hour. Set the colander over a plate to catch the liquid. When the time is up, use paper towels to wipe off the salt and absorb any excess moisture from the eggplant slices. Use a knife to cut away the peel from the outer edge of each slice. Then chop the slices into 1/2-inch pieces.
Mix the chopped eggplant, tomatoes with juice, onion, pepper, salsa, olive oil, vinegar, garlic, oregano and salt in the slow cooker. Cover and cook for 7 – 8 hours on low, until vegetables are soft. Do not lift the lid or stir while cooking.
At the end of the cooking time, add your favorite tomato sauce and stir. Replace lid and allow to cook another 5 – 10 minutes until sauce is hot and ready to serve.
Enjoy over cous cous, rice or pasta.
Is it correct to call something a “pie” if it is crustless and baked in a square pan? Well, that’s what we have always called this wonderful recipe that I have enjoyed since I was a kid. Back then, my eighty-five year-old grandfather lived with us and tended a large garden in our backyard. He took such good care of the garden, there was never a weed to be found. Sometimes he would yell at us in Italian if we had to run in and retrieve a ball. I remember him stringing-up his old pair of long underwear to scare away the birds, but that only lasted a day until my mom made him take it down. She must have had this recipe memorized during July and August when the zucchini harvest was in full swing!
Enjoy this time-tested recipe by clicking on the “Recipe Rescue” page (**Note: this recipe has been removed at this time to make room for another recipe rescue**). The oil in the recipe has been cut in half from the original – it simply was not necessary to have so much oil. Although I cut the fat by reducing the oil, I increased the amount of cheese from the original recipe. To lighten things up, use less cheese or 50% low-fat cheeses. Or, try just 1/4 cup of grated parmesan – the strong flavor goes a long way. And hey, there’s no crust, so that saves a ton of fat right there. This zucchini pie can be enjoyed as a side dish or a light lunch or dinner. I have been known to eat it cold for breakfast as well – enjoy!
This calzone is made using Pillsbury Hot Roll mix again! This is such a versatile mix and it’s easy to use. We call this “Big Ham Loaf”, as my friend’s son, Jack, aptly named it when he was a toddler. Despite the name, you can fill it with whatever you like. I make half chicken and half ham to keep my family happy. I’ve always wanted to try spinach and ricotta, so let me know if you try that combination. Whatever you use for a filling, this is a hearty and satisfying meal that can be prepared in a little over an hour. This calzone recipe is worth a try!
Click on the Dinner 911 page for the recipe (Note: this recipe has been removed at this time to make way for another Dinner 911 recipe. Don’t worry, it will return for a comeback!)