Slow-Cooked Eggplant Sauce Recipe

Looking for an easy Slow-Cooked Eggplant Sauce recipe? Learn how to make Slow-Cooked Eggplant Sauce using healthy ingredients.


Submitted by jswanse1

Makes 6 servings



Slow cooked for 8-9 hours this eggplant sauce is delicious over traditional pasta, or over egg noodles.

Recipe Ingredients for Slow-Cooked Eggplant Sauce

1 eggplant, unpeeled (approx 1-1/4 lb) Eggplant
1/2 medium raw Onion Red
2 clove Garlic
10 oz Organic Mixed Mushrooms
1 medium Squash, Summer, Zucchini, Includes Skin
28 oz Peeled Tomatoes
6 oz Tomato Paste
1/4 tablespoon Oregano
1 serving Black Swan Cabernet Sauvignon

Recipe Directions for Slow-Cooked Eggplant Sauce

  1. Chop eggplant and zucchini into 1/2 inch cubes.

  2. Mix all ingredients in 4-5 quart crock-pot.

  3. Cook over low heat 8-9 hours, or over high heat for 3-4 hours

Categories

Tomatoes, Vegetables, Main Dish, Italian

Nutrition Facts
Serving Size 327.7g
Amount Per Serving
Calories
106
Calories from Fat
2
% Daily Value*
Total Fat
0.2g
0%
Trans Fat
0.0g
Cholesterol
0mg
0%
Sodium
49mg
2%
Potassium
430mg
12%
Total Carbohydrates
22.0g
7%
Dietary Fiber
7.9g
32%
Sugars
13.9g
Protein
4.2g
Vitamin A 21% Vitamin C 36%
Calcium 5% Iron 15%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
95% confidence
A
  Good points
  • No saturated fat
  • No cholesterol
  • Low in sodium
  • Very high in dietary fiber
  • High in iron
  • High in potassium
  • High in vitamin A
  • Very high in vitamin C
  •   Bad points
  • Very high in sugar
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