Slow cooker pork mince and eggplant

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How to make Slow cooker pork mince and eggplant

  • Yield : 8
  • Prep Time : 0:15
  • Cook Time : 8:25
  • Total Time : 8:40

Ingredients

  • 2 tablespoons olive oil
  • 2 brown onions, finely chopped
  • 3 garlic cloves, crushed
  • 1kg pork mince
  • 800g eggplant, finely chopped
  • 1 cup Massel beef stock
  • 1/4 cup tomato paste
  • 400g can crushed tomatoes
  • 1 1/2 teaspoons dried oregano
  • Shell pasta, to serve
  • Grated parmesan, to serve

Method

  • Step 1 Heat 1 tablespoon oil in a large frying pan over medium-high heat. Cook onion and garlic for 5 minutes or until softened. Add pork and cook, stirring to break up any lumps, for 6 minutes or until pink. Transfer to a 5.5L (22 cup) slow cooker.
  • Step 2 Heat 1 teaspoon oil in same pan over medium-high heat. Cook half of eggplant, stirring, for 5 minutes or until golden. Transfer to cooker. Repeat with remaining oil and eggplant. Add Massel Liquid Stock Beef Style, tomatoes and oregano. Season. Cover and cook on low for 8 hours.
  • Step 3 Serve with pasta and grated parmesan.

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