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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat oven to 400°. | 2. Place eggplant and garlic cloves on an oiled baking sheet. | 3. Brush with olive oil and bake about 20 minutes or until tender. | 4. Let cool; then remove the skin from the eggplant and coarsely chop the pulp; smash teh garlic to squeeze teh cloves out of their skins. | 5. Heat the oil in a skillet over medium heat; stir/saute the onion for about 5 minutes or until softened. | 6. Transfer onion mixture, roasted eggplant, and smashed garlic to the slow cooker. | 7. Add in the tomatoes, tomato paste, mushrooms, wine, and oregano; stir to combine. | 8. Cover and cook on LOW for 7-8 hours. | 9. Add in parsley and season to taste with salt and pepper during the last hour. | 10. The sauce will hold on LOW for a few hours. | 11. It will keep, refrigerated, for 3-5 days. | 12. Serve over hot cooked ziti. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
eggplant	1		cut drained rinsed	-	-	-	-
garlic clove	3			-	-	-	-
olive oil	1/4	cup		477.36	0.0	0.0	54.0
yellow onion	1		chopped	-	-	-	-
tomato	1	can	crushed crushed	62.068999999999996	13.7631	3.2384	0.5397
tomato paste	1	can		139.4	32.147	7.343999999999999	0.799
mushroom	12	ounces	sliced	115.6659	23.0992	7.6203	1.6669999999999998
red wine	3	tablespoons		-	-	-	-
oregano	1 1/2	1/2	dried	3.975	1.0338	0.135	0.0642
flat leaf parsley	3	tablespoons	minced	-	-	-	-
salt				-	-	-	-
pepper				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.