Cannelloni with Tomato Eggplant Sauce

This was excellent. I didn't follow the recipe exactly (I rarely do). All of the recipes in this book call for frying up some of the ingredients ahead of time, which seems to defeat the purpose of a slower cooker.

The author says that sauteing the veggies first brings out their flavours better. But for all of the recipes I have made so far, I just put the ingredients in the slow cooker anyway, and it has generally worked out fine. They may be better if you follow it exactly, but it was still good.

Anyway, I changed the sauce a bit, but I did follow the stuffing part of the recipe as it's written. I found that it didn't make nearly enough filling. It says it will fill 24 cannelloni shells, but it only filled 13 for me (and I wasn't using giant shells).

When I make this again, I will double the filling, or just plan on making a dozen.