Serve this sauce tossed with rigatoni or other ribbed pasta that can hold this chunky sauce.
- Portion size 10 servings
- Credits : Canadian Living New Slow Cooker Classics
MethodCut eggplants into 1-1/2-inch (4 cm) chunks; toss with 2 tbsp of the oil and 1/4 tsp of the salt. Broil on greased baking sheet, turning once, until golden, 8 to 10 minutes. Transfer to slow cooker.
Meanwhile, in large skillet, heat remaining oil over medium-high heat; cook lamb, breaking up with wooden spoon, until browned and almost no liquid remains, 15 to 18 minutes.
Drain fat from pan. Add onions, garlic, oregano, cinnamon, pepper and remaining salt; cook over medium heat, stirring often, until onion is softened, about 5 minutes.
Add tomatoes, beef broth, sugar and vinegar; bring to boil. Reduce heat and simmer for 5 minutes. Stir into slow cooker.
Cover and cook on low until eggplant is tender, about 3 hours. Serve sprinkled with feta cheese.
Nutritional facts Per each of 10 servings: about
- Sodium 629 mg
- Protein 20 g
- Calories 336.0
- Total fat 21 g
- Potassium 649 mg
- Cholesterol 73 mg
- Saturated fat 9 g
- Total carbohydrate 19 g
- Iron 19.0
- Folate 23.0
- Calcium 12.0
- Vitamin A 8.0
- Vitamin C 15.0