Slow Cooker

Eggplant Ragu is for Side Dish.

Eggplant Ragu takes 15 minutes to prepare.

Eggplant Ragu takes several minutes to cook.

Eggplant Ragu makes 10 servings.

The ingredients for Eggplant Ragu are:

Eggplant, fresh, 1.25 eggplant, peeled (yield from 1-1/4 (remove)
Carrots, raw, 3 medium (remove)
Onions, raw, 1 large (remove)
Red Ripe Tomatoes, 1 cup, chopped or sliced (remove)
Parsley, 2 tbsp (remove)
*hot sauce - Cholula hot sauce, 1 tsp (remove)
*Cholula Hot Sauce Chipotle, 1 tsp (remove)
Celery, raw, 1 stalk, large (11"-12" long) (remove)
*Seasoning - Morton Fine Sea Salt (Mediterranean Sea Salt), 1 tsp (remove)
*Kirkland,organic no salt seasoning, 2 tsp (remove)
Olive Oil, 1 tbsp (remove)

Here is how you make Eggplant Ragu:

Chop veggies, and place in slow cooker. Drizzle with oil, salt, hot sauces, and seasoning. Cook on low for 6-8 hours. Enjoy!Serving Size: 10 .5 cup servingsNumber of Servings: 10Recipe submitted by SparkPeople user GORODA.

The nutritional information for Eggplant Ragu is:

• Servings Per Recipe: 10
• Amount Per Serving
• Calories: 54.9

• Total Fat: 1.7 g
• Cholesterol: 0.0 mg
• Sodium: 264.7 mg
• Total Carbs: 9.1 g
• Dietary Fiber: 3.1 g
• Protein: 1.4 g

The dietary needs meet for Eggplant Ragu is Vegetarian