Ingredients

The following ingredients have 4 Servings
  • 1 Aubergine (eggplant) (small; diced)
  • 2 Bell peppers (diced)
  • 2 Carrot (diced)
  • 1 Courgette (zucchini) (diced)
  • 1 Leek (sliced)
  • 4 Garlic clove (crushed)
  • 800 g Chopped tomatoes (canned)
  • 6 tbsp Balsamic vinegar
  • 200 ml Vegetable stock
  • 2 tbsp Dried oregano
  • 1 pinch Sea salt and black pepper
  • 8 portion Cooked pasta
  • Rocket (arugula) and shaved parmesan to serve ((Optional))

Instruction

  • Put all of the ingredients in to a food processor using the chopping attachment and chop them up. You can chop by hand, but a food processor will save you time.
  • Put all of the ingredients, including the chopped vegetables (except the pasta, rocket and parmesan), in your slow cooker bowl and cook on high for 4 hours or low for 6 hours.
  • Leave the sauce to cool and then pour it in to food processor in small batches and blend the sauce until smooth, or leave chunks if you prefer.
  • Mix half the sauce in to the cooked pasta and serve with rocket and shaved parmesan