EGGPLANT SPAGHETTI SAUCE

Eggplant Spaghetti Sauce image

I love thick, chunky, fresh spaghetti sauce. Nothing I could find was quite what I was looking for so I made this one up one day. Love it!

Provided by F-16 momma

Time 3h15m

Yield 6-8 serving(s)

Number Of Ingredients 14

Ingredients

28 ounces crushed tomatoes
14 ounces diced tomatoes
6 ounces tomato paste
1 medium eggplant, diced
1 medium onion, diced
1 lb portabella mushroom, sliced in quarters
1 (8 ounce) box frozen spinach, thaw and squeeze water out
5 garlic cloves, chopped
2 tablespoons sugar
2 teaspoons basil
2 teaspoons oregano
1 teaspoon salt
3 tablespoons extra virgin olive oil
1 teaspoon dry crushed red pepper

Steps:

Combine all in crockpot on low for 4-6 hours.
OR -- Combine all and simmer on stovetop on low for 3 hours.

Nutrition Facts : Calories 217.3, Fat 7.9, SaturatedFat 1.2, Sodium 1078.8, Carbohydrate 35.7, Fiber 10, Sugar 19.7, Protein 7.6

*** Explore more Eggplant Spaghetti Sauce Recipes »

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