Name: Eggplant, olive and pine nutpasta sauce
Cook time: 360 min
Total time: 360 min
Yield: 6
Ingredients: 3 clove garlic, finely chopped; 2 (300g) brown onions, finely chopped; 1 fresh long red chilli, finely chopped; 500 gram ripe tomatoes, coarsely chopped; 1 (500g) eggplant, coarsely chopped; 400 gram canned diced tomatoes; 1/2 cup lightly packed fresh basil leaves; 2 tablespoon tomato paste; 1/2 cup (75g) pitted black olives; 2 tablespoon toasted pine nuts; 1/3 cup finely shredded fresh basil leaves

Ingredients

3 clove garlic, finely chopped

2 (300g) brown onions, finely chopped

1 fresh long red chilli, finely chopped

500 gram ripe tomatoes, coarsely chopped

1 (500g) eggplant, coarsely chopped

400 gram canned diced tomatoes

1/2 cup lightly packed fresh basil leaves

2 tablespoon tomato paste

1/2 cup (75g) pitted black olives

2 tablespoon toasted pine nuts

1/3 cup finely shredded fresh basil leaves

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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Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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