1/2cupsweet or bell pepperminced (about 1/2 a medium bell pepper)
2cups164 g eggplant, diced
2 1/2 to 3cups395 to 474 g diced fresh Italian tomatoes (of any color)
3cupsdiced tomatoesor 2 cans (around 14 ounces or 392 g each)
1teaspoondried oreganoor 1 tablespoon fresh
Fresh ground pepper and salt to taste
1/4cup10 g fresh basil, chopped
The night before:
Chop the veggies. Heat the oil and sauté the onion and pepper until translucent.
Store the onion mixture and together with the diced tomatoes and eggplant in the same covered bowl in the fridge overnight.
In the morning:
Combine all the ingredients (except for fresh basil) in your slow cooker and cook all day on low (or 4 hours on high).
Season to taste with salt, pepper, and then stir in the chopped fresh basil. Serve over pasta. (Whole wheat angel hair is my favorite.)
You can also purée the sauce with an immersion blender for really picky eaters or for an extra thick sauce.
You can freeze the leftovers for another meal later in the month. (Or make extra pasta and use the leftover for lunches instead.)
When you come home you may need to add extra water if the sauce is too thick. If it is too thin put the handle of a wooden spoon between the lid and the crock then turn it to high. This should help the extra liquid to evaporate. If it is really watery, transfer it to a pot and cook on the stove without a lid to reduce it faster.