Vegetarian Spaghetti Sauce

Indulge in the flavors of fresh vegetables with this delightful Vegetarian Spaghetti Sauce. Packed with the goodness of eggplant, onion, red bell pepper, and garlic, this sauce is a true winner in terms of taste and nutrition. By combining a medley of vibrant vegetables and aromatic seasonings, you’ll create a sauce that will elevate your spaghetti dishes to a whole new level. Whether you follow a vegetarian lifestyle or simply want to incorporate more plant-based meals into your diet, this sauce is a fantastic option that will satisfy your cravings and nourish your body.

INGREDIENTS:

• 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) no-salt-added crushed tomatoes, undrained
• 1 can (28 ounces, or 785 g) no-salt-added diced tomatoes, undrained
• 1 can (6 ounces, or 170 g) no-salt-added tomato paste
• 2 tablespoons (30 g) brown sugar
• 2 tablespoons (12 g) Italian seasoning
• ¼ teaspoon red pepper flakes

PREPARATIONS:

1. In a slow cooker, combine all the ingredients.
2. Stir well to ensure the ingredients are evenly mixed.
3. Cover the slow cooker and cook on low heat for 10 to 12 hours or on high heat for 5 to 6 hours, allowing the flavors to meld together and the vegetables to become tender.

YIELD: 6 servings

SPECIAL INSTRUCTIONS:

• For added depth of flavor, consider sautéing the onion, red bell pepper, and minced garlic in a skillet with a small amount of olive oil before adding them to the slow cooker. This step helps to release the aromas and intensify their taste.
• Adjust the level of spiciness by increasing or decreasing the amount of red pepper flakes according to your preference. Feel free to omit them if you prefer a milder sauce.
• If you prefer a smoother texture, you can use an immersion blender or transfer the sauce to a blender and blend until desired consistency is reached.
• For an extra burst of freshness, garnish the sauce with sprigs of fresh oregano and grated Parmesan cheese before serving.

TIP:

• Store any leftover sauce in an airtight container and refrigerate for up to three days. Alternatively, you can freeze it for later use. Thaw the sauce in the refrigerator overnight and reheat it on the stovetop or in the microwave when ready to enjoy.

NUTRITIONAL INFORMATION PER SERVING:

• 392 g water
• 128 calories (5% from fat, 13% from protein, 82% from carbs)
• 5 g protein
• 1 g total fat
• 0 g saturated fat
• 0 g monounsaturated fat
• 0 g polyunsaturated fat
• 30 g carbs
• 8 g fiber
• 19 g sugar
• 114 mg phosphorus
• 130 mg calcium
• 4 mg iron
• 69 mg sodium
• 1096 mg potassium
• 2412 IU vitamin A
• 0 mg ATE vitamin E
• 99 mg vitamin C
• 0 mg cholesterol

Vegetarian Spaghetti Sauce is a delightful way to incorporate the goodness of fresh vegetables into your pasta dishes. With its medley of eggplant, onion, red bell pepper, and aromatic seasonings, this sauce adds a burst of flavors to your spaghetti. Whether you’re a vegetarian or simply looking for a delicious meatless option, this sauce is a winner. Make it ahead of time, store it in the refrigerator, or freeze it for future use. From its rich taste to its impressive nutritional profile, this Vegetarian Spaghetti Sauce is sure to become a family favorite.