Print Recipe

Pasta with Eggplant Sauce

RG

Ingredients

  • 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 garlic cloves, minced
  • 1/4 cup water
  • 1/2 teaspoon dried oregano
  • 1/2 cup pitted 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)

Instructions

  1. Peel eggplant, then cut into 1-inch cubes.
  2. In a 3 1/2 - 5 1/2 quart slow cooker, combine eggplant, onion, undrained tomatoes, tomato paste, mushrooms, garlic, water and oregano.
  3. Cook on LOW for 7 - 8 hours or on HIGH for 3 1/2 - 4 hours.
  4. Stir in olives and parsley.
  5. Season to taste with salt and pepper.
  6. Serve over pasta with Parmesan cheese.
  7. Garnish with toasted pine nuts.

Yield: 6 servings


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