Vegetarian

Rainbow Red Sauce takes 60 minutes to prepare.

Rainbow Red Sauce takes 520 minutes to cook.

Rainbow Red Sauce makes 8 servings.

The ingredients for Rainbow Red Sauce are:

8 cups eggplant, washed and diced
8 cups cherry tomatoes, washed
2 large onions, diced
6 cloves garlic, minced or put through press
1 large green bell pepper, washed and diced (seeds removed)
1 large red bell pepper, washed and diced (seeds removed)
1 large yellow bell pepper, washed and diced (seeds removed)
1 large orange bell pepper, washed and diced (seeds removed)
3 TBS flat leaf parsley, washed and snipped
2 TBS oregano, or to taste
2 TBS basil, or to taste
8 oz baby Portabella mushrooms, rinsed and sliced

Here is how you make Rainbow Red Sauce:

Clean and cut up eggplant and peppers. Place in slow cooker. Add washed cherry tomatoes. Add chopped onion and pressed garlic. Add washed and snipped parsley and basil and oregano. Put on low and let cook overnight or approximately 8 hours. Taste and add more seasoning if needed. Add washed and sliced portabella mushrooms. Let cook another hour. Cool and store in fridge or divide up and freeze if you are not planning on using right away.Serving Size: Makes 8 1 cup servingsNumber of Servings: 8Recipe submitted by SparkPeople user AUTUMNFIRE.

The nutritional information for Rainbow Red Sauce is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 103.4

• Total Fat: 1.1 g
• Cholesterol: 0.0 mg
• Sodium: 21.7 mg
• Total Carbs: 23.2 g
• Dietary Fiber: 6.3 g
• Protein: 4.4 g