1-First step: Build the vegetable base Start by adding the crushed garlic, chopped eggplant, chopped mushrooms, diced red bell pepper, and diced onion to your slow cooker. Sprinkle in the mixed Italian herbs, then pour over the olive oil and balsamic vinegar. Season with salt and pepper to taste, and mix everything well so the vegetables are evenly coated.

2-Second step: Let the vegetables cook down Cover the slow cooker and cook on high for 2 hours or more, or on low for 4 hours or more. The goal is to let the vegetables reduce and cook until the liquid they release has come out. That step gives you a richer base and keeps the final tortellini bake from turning watery.

3-Third step: Add the sauce and tortellini When you are about an hour away from serving, stir in the passata, sugar, vegetable stock, and tortellini. Mix everything through so the pasta gets coated in the sauce and the vegetables are spread evenly. The passata is important here because it gives you a thick, smooth tomato base that clings to the tortellini instead of pooling at the bottom.

4-Fourth step: Add the cheese in two layers Once the tortellini is mixed in, add a handful of the grated mozzarella or cheese blend and stir it through. Then sprinkle the remaining cheese over the top. This two-step method gives you melty pockets inside the dish and a cheesy top layer that looks inviting when you serve it.

5-Final step: Finish cooking and serve Cook for one more hour, or until the cheese melts and the tortellini is tender. Give it a gentle stir before serving, then spoon it into bowls while it is hot. The finished dish should be creamy, saucy, and full of soft vegetables with cheesy pasta in every bite.