Pasta With Eggplant Sauce

Crockpot pasta with eggplant sauce

ItalianOtherAdvanced240 minBy Northstar

Ingredients

Servings

1 medium eggplant
1 medium onion -- chopped
1 can Italian-style tomatoes -- cut up, 28 ounce
1 can tomato paste -- Italian-style, 6 ounce
4 oz mushrooms sliced and lightly sautéd
2 clove garlic -- minced
0.3 cup dry red wine
0.3 cup water
5 0.5 tsp dried oregano -- crushed
0.5 cup kalamata olives -- pitted & sliced, or pitted ripe olives
2 TBS fresh parsley -- snipped
4 cup cooked pasta -- hot cooked penne pasta
1/3 cup Parmesan cheese -- grated or shredded
2 TBS toasted pine nuts -- optional
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.
15 0.5 to 4 hours. Stir in olives and parsley. Season to taste with salt and pepper.
servings.

1
Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for
2
Serve over pasta with Parmesan cheese. Garnish with toasted pine nuts. Makes 6