200 grams of Rindless Middle Bacon, diced 1 large red onion, diced
2-3 cloves of garlic, crushed
1 tbsp of Olive oil
1 large green capsicum, sliced thinly
½ an eggplant, cut into small cubes
½ cup of marinated button mushrooms
1 punnet of cherry tomatoes, whole
3 cups of Passata sauce
2 handfuls of baby spinach
50 grams of freshly shaved parmesan to garnish
Instructions
In a frypan saut the Chorizo, bacon, onion and garlic using olive oil
Add the Passata, eggplant, mushrooms and cherry tomatoes to the slow cooker
Add the sauted mixture to the slow cooker, stir to ensure the flavours are distributed evenly
Cook for 3 hours on low
Add raw pasta to large saucepan of boiling water and cook for just ten minutes. Drain, then add pasta to slow cooker, stirring through gently so as not to break the tomatoes. Replace lid for a further 30mins.
Stir the green capsicum and spinach through 10 minutes before serving