– 6 cloves garlic, crushed for aromatic depth to the braised vegetable base

– 1 small (or half large) eggplant/aubergine, chopped into small cubes for hearty, slightly sweet flavor and creamy texture when cooked

– 10 oz mushrooms, chopped for umami richness and “meaty” taste without meat

– 1 medium red bell pepper, diced for mild sweetness and color

– 1 medium onion, diced for savory flavor as it softens in the slow cooker

– 4 tablespoons olive oil for braising the vegetables and carrying flavor throughout the sauce

– 1 tablespoon mixed Italian herbs for classic Italian seasoning notes

– Salt and pepper, generous amount for seasoning every layer so the final pasta bake tastes complete

– 2 tablespoons balsamic vinegar for brightening the veggies and preventing dull flavors

– 18 oz packaged fresh tortellini (frozen can be used with longer cook time) for the pasta component that turns this into a true bake

– 28 oz tomato passata for the saucy base with a thick, smooth consistency

– 1.5 teaspoons sugar for balancing acidity in the tomato passata

– 1/2 cup vegetable stock for loosening and rounding out the sauce so it clings to tortellini

– 7 oz grated mozzarella or cheese blend for melting into the sauce and creating that satisfying cheese pull