This one looks SUPER yummy!
After hours in the slow cooker, the eggplant becomes melt-in-your-mouth buttery. If you didn’t know it was in there, you might not notice it. It’s a great way to sneak in extra veggies! For the sausage, I prefer to use pre-cooked sausage because it’s easier to slice up, but any Italian sausage would work for this.
This makes a pretty big batch for the two of us, but it freezes nicely for future use.
Here’s what you’ll need:
Slow Cooker Pasta Sauce with Sausage and Eggplant
Yield: 8
Ingredients
After hours in the slow cooker, the eggplant becomes melt-in-your-mouth buttery. If you didn’t know it was in there, you might not notice it. It’s a great way to sneak in extra veggies! For the sausage, I prefer to use pre-cooked sausage because it’s easier to slice up, but any Italian sausage would work for this.
This makes a pretty big batch for the two of us, but it freezes nicely for future use.
Here’s what you’ll need:
Slow Cooker Pasta Sauce with Sausage and Eggplant
Yield: 8
Ingredients
- 1 (28 oz.) can crushed tomatoes
- 1 (16 oz.) jar pasta sauce
- 1 T. Italian seasoning
- 2 cloves garlic, minced
- 1 lb. Italian sausage
- 1 large eggplant
- In the slow cooker, combine the crushed tomatoes, pasta sauce, Italian seasoning and minced garlic.
- Coin slice the sausage. Peel and dice the eggplant. Add both to the slow cooker. Stir well to combine.
- Cook on low for 6-8 hours.
- Serve over pasta, topped with parmesan cheese.