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Crock Pot Eggplant Tortellini

Crock Pot Eggplant Tortellini I had to get down my 5 quart crock pot for this recipe. If you don’t have a large slow cooker, best cut this recipe in half.

Serves 6-8.


  • 2 medium globe eggplants
  • 1/4 c olive oil
  • 1 medium onion, finely chopped
  • 2-3 garlic cloves, minced
  • 4 c chopped fresh or canned tomatoes
  • 4 c water
  • 1-18 oz package refrigerated cheese tortellinis
  • 1/2 c grated Parmesan cheese
  • 1/3 c parsley, finely chopped
  • 1 tsp basil
  • 1 tsp oregano
  • 1 bay leaf
  • 1 tsp salt (less if using salted canned tomatoes)
  • 1/4 tsp black pepper
  • 1/4 tsp red pepper flakes


  1. Cut the washed eggplants into 1/2 inch pieces.
  2. In a large heavy pot or skillet, heat the oil on high setting. Add eggplant and saute for about 3 minutes, or until the eggplant deepens in color.
  3. Add onion and garlic and saute another 2 minutes. Place these vegetables in a large (4-5 quart) crock pot.
  4. Add remaining ingredients, stir well, and turn the pot to low. Cook 5 hours, or until eggplant is tender throughout, stirring once or twice. Serve hot with extra grated Parmesan cheese.

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