1. Preheat oven to 400°. 2. Place eggplant and garlic cloves on an oiled baking sheet. 3. Brush with olive oil and bake about 20 minutes or until tender. 4. Let cool; then remove the skin from the eggplant and coarsely chop the pulp; smash teh garlic to squeeze teh cloves out of their skins. 5. Heat the oil in a skillet over medium heat; stir/saute the onion for about 5 minutes or until softened. 6. Transfer onion mixture, roasted eggplant, and smashed garlic to the slow cooker. 7. Add in the tomatoes, tomato paste, mushrooms, wine, and oregano; stir to combine. 8. Cover and cook on LOW for 7-8 hours. 9. Add in parsley and season to taste with salt and pepper during the last hour. 10. The sauce will hold on LOW for a few hours. 11. It will keep, refrigerated, for 3-5 days. 12. Serve over hot cooked ziti. ---------------------------------------------------------------------------
Nutrition
Ingredients
