Slow Cooker Eggplant Bolognese with Polenta Dumplings

Slow Cooker Eggplant Bolognese with Polenta Dumplings: This slow cooker eggplant bolognese is a warm, filling dinner that cooks low and slow while you go about your day. Soft eggplant, carrots, and onions simmer together in a rich tomato sauce, and then fluffy polenta dumplings get dropped on top and topped with melted cheese to finish it off. It’s a simple, veggie-packed meal that feels hearty and comforting, perfect for a cozy night at home.

Servings: 6

Ingredients

For the bolognese:

• 2 eggplants, cut into small cubes
• 2 carrots, cut into small cubes
• 2 onions, cut into small cubes
• 2 tins chopped tomatoes
• Garlic powder, as much as you like
• Onion powder, as much as you like
• 1 to 2 tablespoons stock powder (vegetable, chicken, or beef)

For the polenta dumplings:

• 1½ cups polenta
• ½ cup self-raising flour
• 1¼ cups milk
• Grated cheese, for topping

Slow Cooker Eggplant Bolognese with Polenta Dumplings: Directions

1. Start the bolognese. Put the diced eggplant, carrots, and onions into your slow cooker. Add the chopped tomatoes, garlic powder, onion powder, and stock powder. Pour in ½ cup of water, then stir everything together well so the vegetables are evenly coated in the sauce.
2. Cook it low and slow. Put the lid on the slow cooker and cook it on HIGH for 4 to 6 hours. You’ll know it’s ready when the eggplant and carrots are soft and the sauce has thickened into a rich, chunky bolognese.
3. Mix the dumpling batter. While the bolognese cooks, grab a mixing bowl and add the polenta and self-raising flour. Stir them together, then make a small well in the middle. Pour the milk into the well and stir everything until it forms a smooth, thick batter with no dry lumps left.
4. Add the dumplings. Once the bolognese is fully cooked, drop heaping spoonfuls of the polenta batter right on top of the sauce. Try to space them out evenly so each dumpling has room to cook and puff up a little.
5. Add cheese and finish cooking. Sprinkle a generous layer of grated cheese over the polenta dumplings. Put the lid back on and let everything cook for one more hour, until the dumplings are cooked through and the cheese on top is melted and golden.
6. Serve warm. Scoop out a hearty portion of bolognese with a dumpling or two on top for each bowl. Serve it hot, straight from the slow cooker, for a cozy, filling meal.