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This slow cooker eggplant marinara is loaded with fresh vegetables.

Slow Cooker Eggplant Marinara

Made from carrots, eggplant, tomatoes and cheese, this slow cooker eggplant marinara makes a delicious late Summer or early Fall sauce.
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Course Main Course

Ingredients
  

  • 2 tablespoons olive oil
  • 1 cup chopped onion
  • 2 cups shredded carrots
  • 6 ounces tomato paste
  • 2 garlic cloves chopped
  • ½ teaspoon salt
  • 1 medium eggplant chopped (about 3 cups) - no need to peel the skin
  • 28 ounce can crushed tomatoes
  • 3 cups vegetable or chicken broth
  • 1 Parmesan rind
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil

Instructions
 

  • If your slow cooker has a sauté setting you can sauté the vegetables directly in the slow cooker. If it doesn't have a sauté setting you'll need to sauté them on the stovetop and transfer them to the slow cooker. Sauté the onion and shredded carrots in the olive oil on medium heat for about 2-3 minutes or until the onions start to soften. Add the garlic and tomato paste and cook for an additional minute.
  • If you're using the stovetop, transfer the mixture to the slow cooker. If you've sautéd the vegetables in the slow cooker, turn off the sauté setting.
  • Add the salt, eggplant, crushed tomatoes, broth and the Parmesan rind to the slow cooker, stir and cook on low for 6-8 hours. Remove the Parmesan rind.
  • Once the sauce has slow cooked for 6-8 hours, blend the sauce using an immersion blender or blend in batches using a blender.
  • Stir in the oregano and basil.
Keyword marinara with eggplant, Summer marinara, vegetable marinara
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