ABSOLUTELY DELICIOUS – AND SO SIMPLE. DEFINITELY A KEEPER!
Mix Passata, oregano, and garlic together in a separate bowl
Heat 1 tbsp of olive oil in a frying pan, sauté the aubergine slices in a pan until slightly charred, remove and set aside. You may need to do this in batches.
In the same pan used to fry the aubergines lightly fry the onion in 1 tbsp olive oil until softened. Add the rice stirring constantly until transparent.
Add the stock, white wine and saffron, and keep stirring for a couple of minutes until the stock is nearly all absorbed.
Put half the passata mix in the bottom of the Crock-Pot Slow Cooker bowl, tear up and add half the mozzarella. Place half the aubergines on top forming a continuous layer.
Spoon the rice over the aubergine layer in the Crock-Pot Slow Cooker bowl, level out and then add the remaining aubergines in another layer, followed by the remaining mozzarella, finally pour over the passata.
Cook on High for approx 2-3 hours.