Sunday at noon we usually head off to the symphony. Before we go I like to get a head start on dinner! Et voila…slow cooker….. This recipe was served by our friend, Kitti, and with or without the chorizo it was great. Serve with your preference of rice or maybe with quinoa. I think it wold also make an awesome spaghetti sauce!
SLOW COOKER EGGPLANT WITH CHORIZO AND TOMATOES
- 2 large onions chopped
- 1 eggplant sliced
- 3 carrots chopped
- 1 can tomato paste
- 1 can of tomato sauce6 to 8 cut up Roma tomatoes
- lots of garlic
- 1 chopped red pepper
- browned chorizo or sausage pieces (omit if you want a vegan dish)
- fresh baby arugula ( a handful)
Brown the chorizo in olive oil . Remove and place on a paper towel.
Add onion, garlic, and eggplant to frypan. Cook, stirring often (about 5 minutes).
Stir in the tomatoes, sauce and paste. Cook 5 minutes more.
Add seasonings: cumin- salt-pepper- OPTIONAL cayenne pepper.
Place all ingredients into the slow cooker, stirring well. Top with a handful of the arugula.
Cover and cook on high for two hours or less.
Just before serving add more arugula to the individual dishes.