Eggplant Spaghetti Sauce - cooking recipe

Ingredients

28 ounces crushed tomatoes
14 ounces diced tomatoes
6 ounces tomato paste
1 medium eggplant, diced
1 medium onion, diced
1 lb portabella mushroom, sliced in quarters
1 (8 ounce) box frozen spinach, thaw and squeeze water out
5 garlic cloves, chopped
2 tablespoons sugar
2 teaspoons basil
2 teaspoons oregano
1 teaspoon salt
3 tablespoons extra virgin olive oil
1 teaspoon dry crushed red pepper

Preparation

Combine all in crockpot on low for 4-6 hours.
OR -- Combine all and simmer on stovetop on low for 3 hours.