Slow cooker recipes

Eggplant, olive and pine nutpasta sauce

eggplant, olive and pine nutpasta sauce
6
6H

Ingredients

Method

1.

Place garlic, onion, chilli, ripe tomato, eggplant, canned tomatoes, basil leaves (reserve a few of the smallest to serve) and paste in a 4.5-litre (18-cup) slow cooker. Stir to combine.

2.

Cook, covered, on low, for 6 hours. Season to taste.

3.

Add olives, nuts and shredded basil to cooker, stir to combine. Sprinkle reserved small basil leaves over sauce before serving.

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