Slow Cooker Rigatoni Alla Norma Recipe

Cooking Directions

• STEP 1.Start by preparing the eggplant. Cut it into small cubes and sprinkle with salt. Let it sit for about 30 minutes to remove any bitterness. Rinse the eggplant and pat dry.
• STEP 2.In a large skillet, heat olive oil over medium heat. Add the eggplant cubes and cook until golden brown and tender, about 5-7 minutes. Remove from the skillet and set aside.
• STEP 3.In the same skillet, add diced onion and minced garlic. Cook until the onion is translucent and the garlic is fragrant, about 2-3 minutes.
• STEP 4.Transfer the cooked eggplant, onion, and garlic to a slow cooker. Add crushed tomatoes, tomato paste, dried basil, dried oregano, salt, and pepper. Stir well to combine.
• STEP 5.Cover the slow cooker and cook on low heat for 6-8 hours or on high heat for 3-4 hours, until the flavors are well blended and the sauce has thickened.
• STEP 6.Cook the rigatoni pasta according to package instructions until al dente. Drain the pasta and add it to the slow cooker. Stir well to coat the pasta with the sauce.
• STEP 7.Serve the Slow Cooker Rigatoni Alla Norma hot, garnished with fresh basil leaves and grated Parmesan cheese.
• STEP 8.Enjoy!

Cooking Tips

• To remove excess moisture from the eggplant, you can place the cubes in a colander and sprinkle with salt. Let them sit for 30 minutes, then rinse and pat dry.
• If you prefer a spicier sauce, you can add a pinch of red pepper flakes to the slow cooker.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop before serving.

Storage and Serving

• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
• Serve the Slow Cooker Rigatoni Alla Norma hot, garnished with fresh basil leaves and grated Parmesan cheese.
• This dish pairs well with a side of crusty bread and a green salad.