Servings: 15
Cooking Time: 6 Hrs

Ingredients:

5 medium eggplants, peeled and chopped
2 sweet green pepper, chopped
1 cup bread crumbs
1 tsp salt
1 tbsp sugar
½ cup tomato paste
2 yellow onion, chopped
1 tbsp minced garlic
¼ chili pepper, chopped
1 tsp olive oil
1 tsp kosher salt
1 tbsp mayonnaise

Directions:

1. Place the eggplants in a colander and drizzle salt on top.

2. Leave them for 10 minutes at room temperature.

3. Whisk tomatoes paste with sugar, salt, mayonnaise, and garlic in a bowl.

4. Grease the base of your Crock Pot with olive oil.

5. Spread chopped onion and eggplant in the cooker.

6. Pour the tomato sauce over the veggies.

7. Top the sauce with green peppers and chili pepper.

8. Put the cooker’s lid on and set the cooking time to 6 hours on Low
settings.

9. Blend the cooked eggplant mixture with an immersion blender until
smooth.

10. Top the eggplant pate with breadcrumbs.

11. Serve.

Nutrition:
Info Per Serving: Calories 83, Total Fat 0.8g, Fiber 7g, Total Carbs
18.15g, Protein 3g