Crockpot Pasta with Eggplant Sauce

Pasta with Eggplant Sauce
6 servings
Prep: 20 minutes
Cook: 7 to 8 hours

1 medium eggplant
1 medium onion, chopped
1 28-ounce can Italian-style tomatoes, cut up
1 6-ounce can Italian-style tomato paste
1 4-ounce can sliced mushrooms, drained
2 cloves garlic, minced
1/4 cup dry red wine
1/4 cup water
11/2 teaspoons dried oregano, crushed
1/2 cup pitted kalamata olives or pitted ripe olives, sliced
2 tablespoons snipped fresh parsley
4 cups hot cooked penne pasta
1/3 cup grated or shredded Parmesan cheese
2 tablespoons toasted pine nuts (optional)

1. Peel eggplant, if desired; cut eggplant into 1-inch cubes. In a 3-1/2- to 5-1/2-quart crockery cooker combine eggplant, onion, undrained tomatoes, tomato paste, mushrooms, garlic, wine, water, and oregano.

2. Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3-1/2 to 4 hours. Stir in olives and parsley. Season to taste with salt and pepper. Serve over pasta with Parmesan cheese. Garnish with toasted pine nuts. Makes 6 servings.

Nutrition facts per serving:
Servings Per Recipe 6 servings
Calories 259
Total Fat (g) 6
Saturated Fat (g) 1
Cholesterol (mg) 4
Sodium (mg) 804
Carbohydrate (g) 42
Fiber (g) 7
Protein (g) 10
Vitamin A (DV%) 18
Vitamin C (DV%) 37
Calcium (DV%) 13
Iron (DV%) 20


Jill said…
Both of these recipes sounds great! I'm gonna print them off and make my recipe box an even bigger mess :) Thanks!

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