Sunday Slow Cooker: Eggplant Bolognese

By on
201 CALORIES 15g CARBS 7g FAT 22g PROTEIN
5
Freestyle™ SmartPoints™ New!
(5 Old SmartPoints™)
(5 PointsPlus®)
I think I have officially only checked off one item on my to do list, but have added at least ten. At this rate the next couple of days will likely be a bit crazy, but that’s ok and kind of expected in a good way at this time of year. Knowing the importance of refueling between errands, one thing I do every year is have something warm and comforting in the crock pot that I can eat in a minute’s notice. This year it’s this delicious eggplant bolognese that you can quickly toss with some pasta, spread on a sandwich of roasted veggies, or toss on rice for a meal in minutes. It can be made with ground beef, ground turkey, or even beef stew meat; and can also be made vegetarian by replacing the meat with about 1 pound of chopped zucchini or mushrooms. It freezes great and is one of those recipes that tastes even better the next day.

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The Recipe

Sunday Slow Cooker: Eggplant Bolognese

PREP TIME: 10 Min
COOK TIME: 8 Hours
TOTAL TIME: 8 Hours, 10 Min
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Ingredients

US METRICS
  • 1 lb 95% lean ground beef (or turkey)
  • 1 U onion, diced
  • 4 U garlic cloves, minced
  • 3/4 tsp salt
  • 1/2 tsp pepper
  • 1 1/2 lbs eggplant, chopped
  • 1/2 cup low sodium chicken broth
  • 28 oz. canned whole tomatoes
  • 1/2 cup Parmesan cheese
  • 1 U bay leaf

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Instructions

  1. Heat a non-stick skillet over medium high heat. Add the meat, garlic, onion, salt, and pepper. Cook for about 10 minutes or until browned.
  2. Add the browned meat to the crock pot. Add the remaining ingredients and stir together.
  3. Cook for 6-8 hours on low until the eggplant completely breaks down.
Nutritional Facts
Serving Size: 1 cup (273g)
Amount Per Serving
Calories 201
Calories from Fat 27
% Daily Value *
Total Fat 7g
10%
Saturated Fat 3g
16%
Monounsaturated Fat 2g
0%
Polyunsaturated Fat 0g
0%
Cholesterol 53mg
18%
Sodium 694mg
30%
Total Carbohydrate 15g
5%
Dietary Fiber 6g
23%
Sugars 7g
Protein 22g

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

The Nutritional Values provided are estimates only and may vary based on the preparation method.

Notes

For the eggplant you can leave the skin on of off depending on your preference. Then just roughly chop it into 1 inch pieces.
† SmartPoints™ and PointsPlus® calculated by Slender Kitchen; Not endorsed by Weight Watchers International, Inc.
2 Comments
On Sunday Slow Cooker: Eggplant Bolognese
November 13, 2016 - 16:39
Add a Rating:
5
I'm not a big fan of eggplant and its flavor, but I don't mind it as long as it's seasoned well. This recipe seasons the eggplant really well! I sub'd ground turkey for the veggie crumbles to increase the protein. Definitely a repeat!
August 5, 2016 - 03:57
Add a Rating:
4
Could use a little more instruction with the eggplant, as it is not a very common ingredient. I'm making this today, and am just taking a stab at what to do with the eggplant--probably will dice and leave skin on... Recipe sounds delicious, and useful in multiple ways. (I was going to do this as a comment, but needed to Log In other than to my account here and I didn't know what that was about, either! Showing my age...)
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