- 1 red onion
- 1 vanata
- 2 zucchini
- 1-2 tablespoons olive oil
- 1 can of diced tomatoes
- 250 gr ravioli pasta with cheese
- ground black pepper
- dried basil
Method of preparation:
Put the canned tomatoes in the bowl of the Crock-Pot and about 500 ml of water and turn on the device on the High function.
We clean the eggplant and cut it into cubes. Sprinkle a little salt and let it drain for 1/2 hour.
Peel an onion and cut it into small pieces.
Peel a squash, grate it and slice it in half.
Put the oil in a pan. Put the eggplants and lightly brown them over high heat. Add the onion, then the zucchini. Let them soften slightly.
Pour the vegetables into the Crock-Pot bowl and cook for about 2 hours.
Put the pasta, season with salt, pepper and dried basil.
Boil for another 15 minutes.