How to Make Vegetarian Spaghetti Sauce at Home

Chock-full of fresh veggies, this sauce is a real winner.

4 cups (328 g) eggplant, peeled and cut into 1 inch (2.5 cm) cubes
1 cup (160 g) chopped onion
2 cups (300 g) chopped red bell pepper
4 teaspoons (12 g) minced garlic
1 can (28 ounces, or 785 g) crushed tomatoes, undrained
1 can (28 ounces, or 785 g) diced tomatoes, undrained
1 can (6 ounces, or 170 g) tomato paste
2 tablespoons (30 g) brown sugar
2 tablespoons (12 g) Italian seasoning
¼ teaspoon red pepper flakes

Yield: 6 servings

In a slow cooker, combine all of the ingredients. Cover and cook on low for 10 to 12 hours or on high for 5 to 6 hours.

Garnish this flavorful sauce with fresh oregano sprigs and Parmesan cheese. You can store extra sauce in the fridge for up to 3 days or freeze for later.

How to Make Vegetarian Spaghetti Sauce at Home

Chock-full of fresh veggies, this sauce is a real winner.

How to Make Vegetarian Spaghetti Sauce at Home

4 cups (328 g) eggplant, peeled and cut into 1 inch (2.5 cm) cubes
1 cup (160 g) chopped onion
2 cups (300 g) chopped red bell pepper
4 teaspoons (12 g) minced garlic
1 can (28 ounces, or 785 g) crushed tomatoes, undrained
1 can (28 ounces, or 785 g) diced tomatoes, undrained
1 can (6 ounces, or 170 g) tomato paste
2 tablespoons (30 g) brown sugar
2 tablespoons (12 g) Italian seasoning
¼ teaspoon red pepper flakes

Yield: 6 servings

In a slow cooker, combine all of the ingredients. Cover and cook on low for 10 to 12 hours or on high for 5 to 6 hours.

Garnish this flavorful sauce with fresh oregano sprigs and Parmesan cheese. You can store extra sauce in the fridge for up to 3 days or freeze for later.