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Pasta with Eggplant Sauce




  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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