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.
Pasta is big in our family and it’s such an easy and economical meal. I love homemade spaghetti sauce, but I don’t like feeling as though I am chained to the stove while it cooks for hours over a low burner. The crockpot is a great solution for making a decadently thick sauce that tastes good even the first time you serve it. This sauce freezes well and can be used in a variety of dishes. The carrot in the sauce adds sweetness and texture, I promise I’m not trying to “sneak in” vegetables! Any canned, strained tomatoes can be used, but I believe POMI is the best choice for making sauce.
Here’s a link if you want to learn more about POMI Tomatoes.
Click here or on the Dinner 911 page for this recipe – Enjoy!
***What dishes do you use with tomato sauce? Do you have a favorite store-bought sauce? Don’t worry, there is no shame in using a jar sauce! Click on the title of this post and scroll down to leave a comment.***