Name: Eggplant, olive and pine nutpasta sauce
Cook time: 360 min
Total time: 360 min
Yield: 6
Ingredients: 3 clove garlic, finely chopped; 2 (300g) brown onions, finely chopped; 1 fresh long red chilli, finely chopped; 500 gram ripe tomatoes, coarsely chopped; 1 (500g) eggplant, coarsely chopped; 400 gram canned diced tomatoes; 1/2 cup lightly packed fresh basil leaves; 2 tablespoon tomato paste; 1/2 cup (75g) pitted black olives; 2 tablespoon toasted pine nuts; 1/3 cup finely shredded fresh basil leaves

Ingredients

3 clove garlic, finely chopped

2 (300g) brown onions, finely chopped

1 fresh long red chilli, finely chopped

500 gram ripe tomatoes, coarsely chopped

1 (500g) eggplant, coarsely chopped

400 gram canned diced tomatoes

1/2 cup lightly packed fresh basil leaves

2 tablespoon tomato paste

1/2 cup (75g) pitted black olives

2 tablespoon toasted pine nuts

1/3 cup finely shredded fresh basil leaves

Method

1.Place garlic, onion, chilli, ripe tomato, eggplant, canned tomatoes, basil leaves (reserve a few of the smallest to serve) and paste in a 4.5-litre (18-cup) slow cooker. Stir to combine.

2.Cook, covered, on low, for 6 hours. Season to taste.

3.Add olives, nuts and shredded basil to cooker, stir to combine. Sprinkle reserved small basil leaves over sauce before serving.

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Ingredients

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