Basic Vegetable Pasta Sauce With Eggplant (Slowcooker)

• 2 bell peppers, chopped
• 1 kg tomatoes, chopped
• 1 large onion, chopped
• 3 garlic cloves, chopped
• 5 brown button mushrooms, chopped (optional)
• 200 g spinach, torn (optional)
• handful fresh parsley, chopped
• handful fresh basil, chopped
• handful fresh oregano, chopped
• 1 sprig rosemary, chopped
• 14 teaspoon chili powder
• 1 large eggplant, chopped
• 14 cup olive oil
• salt

1. Chop all of your vegetables and put them in the slow cooker, leaving the eggplant for last.
2. Drizzle olive oil on the eggplant and season with salt.
3. Roughly toss the vegetables.
4. Cover and cook on low for at least 8 hours.
5. Remove the slowcooker from the base.
6. Let cool 15-30 minutes.
7. Puree the vegetables using your method of choice (hand mixer, blender, etc).
8. Use the sauce as-is or add cooked meat.
9. Serve with freshly cooked pasta.

bell peppers, tomatoes, onion, garlic, brown button mushrooms, spinach, handful fresh parsley, handful fresh basil, handful fresh oregano, rosemary, chili powder, eggplant, olive oil, salt

Taken from www.food.com/recipe/basic-vegetable-pasta-sauce-with-eggplant-slowcooker-508344 (may not work)