So technically, a ragu is an Italian meat sauce, but here I’ve substituted the meat with eggplant because a) we get enough meat in our diets that a vegetarian dinner is always a good addition to the weekly menu and b) I find that eggplant just works out really well in the slow cooker (as evidenced here and here). This is a pretty easy dish to throw together the night before, then turn on the slow cooker in the morning (this is a VERY important step that has unfortunately been forgotten at least once in my house!) and make the pasta as soon as you get home. Some nice fresh bread would of course go great to sop up all the sauce.
1 large eggplant, peeled and cut into ¼ inch thick slices
1 28 oz. can crushed tomatoes
3 carrots, peeled and chopped
1 16 oz. can diced tomatoes
1 small white onion, chopped
3 cloves garlic, minced
1/2 TBSP dried oregano
1/2 TBSP dried basil
1/2 TBSP dried parsley
2-3 pieces of parmesan cheese rinds (optional)
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 lb. box of pasta of choice, prepared as directed
Parmesan cheese, grated (optional)
- Place all ingredients (except pasta and grated parmesan cheese) in slow cooker. Stir well so that everything is covered with tomato sauce.
- Cook on low 7-8 hours.
- Stir well, breaking up all the pieces of eggplant.
- Serve over pasta and with grated parmesan.