I had a large eggplant that I wanted to use in the fridge. I did not feel like using the oven nor the stove. I just wanted to dump the eggplant into the slow cooker together with some ingredients from the fridge and pantry and forget it. I also wanted it to be vegetable laden and vegan with a lot of sauce that would be a good quinoa guzzler. I wanted it to be a simple dish with as few ingredients as possible.
This dish was so simply prepared, I did not even use any salt or pepper. I relied only on the green chilies in the can of diced tomatoes with green chilies that I used for the kick. As for the saltiness I used miso paste as a side condiment.
I anxiously waited for the results and I was not disappointed. I ate this dish for breakfast, lunch and supper for the next few days after I prepared it. It was an ideal quinoa guzzler with very high nutritional value and equally high flavor.
Slow Cooker Eggplant Ragu
- 1-10 oz can diced tomatoes with green chilies
- 1 large eggplant, cut into large cubes
- 1 medium onion, sliced
- 3 stalks of celery, sliced
- 1 green or red or yellow pepper, cut into 1-inch slices
- miso paste as side condiment
Place all the ingredients except the miso paste in the slow cooker. Cook for 3 hours at high setting or for 6 hours at low setting. I cooked mine in an Aroma Brand rice cooker/slow cooker for 2 hours at slow cooker setting.
Serve with miso paste as a side condiment. This can be served over brown rice or quinoa.
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