Crock Pot Pasta With Eggplant Sauce |
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Prep Time: 20 Minutes Cook Time: 420 Minutes |
Ready In: 440 Minutes Servings: 6 |
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Chunks of eggplant cook in a slow cooked spaghetti sauce offering a low calorie alternative to ground beef or sausage. From Better Homes and Gardens. French and Italian! Ingredients:
1 medium eggplant |
1 medium onion, chopped |
1/2 green pepper, chopped (optional) |
1 (28 ounce) can italian-style tomatoes, cut up |
1 (6 ounce) can italian-style tomato paste |
1 (4 ounce) can sliced mushrooms, drained or 1/2 cup fresh mushrooms, sliced |
2 garlic cloves, minced |
1 -2 teaspoon sugar (optional) |
1/4 cup dry red wine |
1/4 cup water |
1 1/2 teaspoons dried oregano, crushed |
1/2 cup pitted kalamata olives or 1/2 cup pitted ripe olives, sliced |
2 -4 tablespoons snipped fresh parsley |
4 cups hot cooked penne pasta |
1/3 cup parmesan cheese (grated or shredded) |
2 tablespoons toasted pine nuts (optional) |
salt and pepper |
Directions:
1. Peel eggplant, if desired; cut eggplant into 1-inch cubes.
2. In a 3 to 5 quart crock pot combine eggplant, onion, green pepper, undrained tomatoes, tomato paste, mushrooms, garlic, sugar (if using), wine, water, and oregano.
3. Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3 1/2 to 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.
8. Makes 6 servings.
9. Enjoy!
10. Note: Sometimes I will throw in grated carrots, zucchini, and other fresh vegs.
11. In a hurry?.
12. Use canned spaghetti sauce!
13. (Leave out the tomatoes, tomato paste.) Just add the wine, herbs, olives, etc.
14. Enjoy!
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