Loaded Veggie Pasta Sauce- slow cooker

Teresa Jacobson


This is a hearty pasta sauce that is so flavorful you will NEVER use store bought pasta sauce again! Feel free to add other veggies such as shredded carrot and shredded zucchini. It's a great way to sneak in veggies for those that don't like them. It's so good, you won't need to add meat. You could but it's not necessary! I promise!!

** Use this sauce in my Double Loaded Veggie Lasagna

pinch tips: Perfect Pasta Every Time



11 cups


30 Min


10 Hr


Slow Cooker Crock Pot


6 c
eggplant, peeled & diced small
1 c
green pepper, diced
1 c
red pepper, diced
1 c
sweet onion, diced
8 clove
garlic, minced
4 can(s)
(14.5 oz. each) italian-style stewed tomatoes, undrained & diced
6 oz
italian-style tomato paste
2 Tbsp
light brown sugar, packed
2 Tbsp
italian seasoning
1/2 tsp
red pepper flakes

Directions Step-By-Step

In a large slow cooker, combine eggplant, peppers, onion, and garlic.
Add undrained tomatoes, tomato paste, brown sugar, Italian seasoning, and red pepper; stir well.
Cover and cook on low for 9-10 hours.
Use half the sauce in the Double Loaded Veggie Lasagna (also listed on JAP.) The rest may be served over your choice of pasta.
Nutritional Info for sauce only---
76 calories per cup (Yep that's right!!)
1.3g fat (0.2g saturated)
2mg cholesterol
26mg sodium
15.9g carbs (4.5g dietary fiber 9.7g sugars)
2.9g protein

About this Recipe