I don't know who posted this slow cooker recipe for spicy eggplant sauce. But I've tweaked it with anything from meats from chicken to tofu many times. It lasts me for days and it is fabulous.
Slow Cooker Spicy Eggplant Sauce
Extra-virgin olive oil
2 medium eggplant (1" chunks)
1 yellow onion (chopped)
3 garlic cloves (smashed)
3 T tomato paste
1-2 tsp chili flakes
2-28 ounce cans whole peeled plum tomatoes
2 sprigs oregano
1/2 cup basil leaves (loosely packed)
1/4 cup balsamic vinegar
Freshly cracked black pepper
Heat a large sauté pan over medium-high with a few tablespoons of olive oil. Add the eggplant in batches, to avoid overcrowding the pan, and season with salt. Sauté until slightly softened and pale golden, about 5-6 minutes. Transfer each cooked batch to the slow-cooker.
Once eggplant is cooked, add a few more tablespoons of olive oil to the pan and sauté the onion for 3-4 minutes, until caramelized, seasoning with salt. Add the garlic and cook until fragrant.
Stir in the tomato paste and chili flakes and cook until rust colored, about 3 minutes. Transfer the mixture to the slow-cooker along with the cooking oil in the pan.
Pour the tomatoes, oregano, basil and balsamic vinegar into the slow-cooker and season with salt and pepper. Cover and cook on low for 4 hours.
Serve sauce with your favourite noodle or store in the fridge for 1-2 weeks. Be creative!