Roasted Eggplant and Vegetable Ragout

Easy to make in your crock pot all day! Just have to roast the eggplant first to bring out the delicious flavors of the eggplant.Add whatever veggies you have on hand.  Serve it up with whole wheat pasta..or stay all veggie and make Spaghetti Squash instead of the pasta! 🙂

1 eggplant, sliced in half. Sprinkle with sea salt and let sit on counter for 10 min. Pre heat oven to 400. Place on baking sheet and drizzle with olive oil. Bake for 25 min. Set aside to cool.then dice it up!

2 zucchini diced

2 yellow squash dices

1 small yellow onion diced

1 small package of portabella mushrooms sliced

3 plum tomatoes diced

4 cloves of garlic diced

3 carrots peeled and a quick whirl in food processor…so its smaller than diced

1 large can of tomato sauce

1 tsp oregano

1 tbsp Italian seasoning

1 tsp paprika

salt and pepper

1 tsp red pepper flakes

Set crock pot on low. Add in all vegetables. Pour sauce in pot with seasonings. Mix well. cover and cook for 6 hours on low. Serve with whole wheat pasta and Parmesan cheese

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