FBD

Pasta With Eggplant Sauce

Crockpot pasta with eggplant sauce

ItalianOtherAdvanced240 minBy Northstar

Ingredients

Servings
6
  • 1 medium eggplant
  • 1 medium onion -- chopped
  • 1 can Italian-style tomatoes -- (28 ounce) cut up
  • 1 can tomato paste -- (6 ounce) Italian-style
  • 4 oz mushrooms sliced and lightly sautéd
  • 2 cloves garlic -- minced
  • 1/4 cup dry red wine
  • 1/4 cup water
  • 5 1/2 tsp dried oregano -- crushed
  • 1/2 cup kalamata olives -- pitted & sliced (or pitted ripe olives)
  • 2 TBS fresh parsley -- snipped
  • 4 cups cooked pasta -- hot cooked penne pasta
  • 1/3 cup Parmesan cheese -- grated or shredded
  • 2 TBS toasted pine nuts -- optional

Instructions

  1. 1

    Peel eggplant, if desired; cut eggplant into 1-inch cubes.

  2. 2

    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.

  3. 3

    Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 31/2 to 4 hours. Stir in olives and parsley.

  4. 4

    Season to taste with salt and pepper.

  5. 5

    Serve over pasta with Parmesan cheese.

  6. 6

    Garnish with toasted pine nuts.

Tags

crockpotitalianslow-cooker