Recipe Category: Vegetarian
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Vegetarian Spaghetti Sauce Slow Cooker Recipe
Ingredients
- 328 g eggplant, peeled and cut into 1-inch 2 5 cm cubes
- 1 cup (160 g) chopped onion
- 300 g chopped red bell pepper
- 3 teaspoons (12 g) minced garlic
- 1 can (28 ounces, or 785 g) no-salt-added crushed tomatoes, undrained
- 1 can (28 ounces, or 785 g) no-salt-added diced tomatoes, undrained
- 1 can (6 ounces, or 170 g) no-salt-added tomato paste
- 2 tbsps (30 g) brown sugar
- 2 tbsps (12 g) Italian seasoning
- ¼ teaspoon red pepper flakes
Method
- In a slow cooker, combine all ingredients
- Cover and cook on low for 10 to 12 hours or on high for 5 to 6 hours
- Yield: 6 servings
- Per serving: 392 g water; 128 calories (5% from fat, 13% from protein, 82% from carb)
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