1 eggplant (1 lb.), peeled and cut into 1-inch cubes
1 medium onion, chopped
2 cloves garlic, minced
1 tsp. dried parsley
1 16 oz. can Italian-style tomatoes
1 6 oz. can tomato paste
1 4 oz. can mushrooms, undrained
1 tsp. dried oregano
1 1/2 tsp. salt
1 tsp. sugar (or other sweetener)
Combine all ingredients in crockpot and stir well. Cover and cook on low for 10 to 12 hours or on high 2 to 4 hours. Makes 6 cups.
October 25th, 2010 at 11:56 pm
I tried this recipe just on Saturday because I had my family come visit from out of town. We were celebrating my son’s birthday and I needed something easy and fast…I tossed it in the crockpot early in the morning before we left for a long drive and it was ready late at night long after the party was over. It was a hit! My family loved it! We ate it over whole wheat spaghetti and served with hot garlic bread and oil and vinegar salad. My mom said ‘I need the recipe’! Which I gladly passed on. My husband and I had leftovers tonight for dinner and he really likes it! Thank you for a keeper!