Ingredients
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2 small carrots, trimmed and peeled
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2 stalks celery
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1 onion
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2 medium eggplants (about 1 1/2 lbs total)
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1 tbsp olive oil
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3 cloves garlic, minced
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1/3 cup tomato paste
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1 (23 oz) jar marinara sauce
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2 tsp Italian seasoning
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1/4 tsp crushed red pepper (optional)
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1 (16 oz) box cavatappi, gemelli, or other twisted pasta shape
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Grated Parmesan and basil leaves, to serve
Steps
1
Chop the carrots, celery, and onion. Trim and peel the eggplants and chop into a small dice. In a large skillet, heat the oil on medium. Add carrots, celery, and onion and season with salt and pepper. Cook 5–6 min., until slightly softened, stirring occasionally. Add eggplant cubes and cook 8–10 min. more, until slightly softened, stirring occasionally. Add the garlic and cook 1 min., until fragrant, stirring frequently. Transfer vegetable mixture to a 6-qt slow cooker.
2
To slow cooker, add the tomato paste, marinara, Italian seasoning, and crushed red pepper, if using. Cover with lid and cook on high 4 hours or low 7 hours, until eggplant is tender and sauce is thickened.
3
To serve, bring a large pot of salted water to a boil and cook the pasta according to package directions. Drain pasta and toss with warm eggplant bolognese sauce. Divide among bowls and top with the Parmesan and basil.
