Pasta With Eggplant-Tomato Sauce |
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Prep Time: 10 Minutes Cook Time: 420 Minutes |
Ready In: 430 Minutes Servings: 4 |
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This recipe comes from . Ingredients:
1 medium eggplant |
1 medium onion, chopped |
1 (28 ounce) can italian-style tomatoes, cut up, undrained |
1 (6 ounce) can italian-style tomato paste |
1 (4 ounce) can sliced mushrooms, drained |
1/4 cup dry red wine or 1/4 cup beef broth |
1/4 cup water |
2 garlic cloves, minced |
1 1/2 teaspoons dried oregano, crushed |
1/2 cup pitted kalamata olives or 1/2 cup pitted ripe olives, sliced |
2 tablespoons snipped fresh parsley |
salt |
ground black pepper |
4 cups hot cooked penne pasta |
1/3 cup grated parmesan cheese |
2 tablespoons pine nuts, toasted (optional) |
Directions:
1. Peel eggplant, if desired; cut eggplant into 1-inch cubes. In a 3-1/2- to 5 1/2-quart slow cooker, combine eggplant, onion, undrained tomatoes, tomato paste, mushrooms, wine or broth, the water, garlic, and oregano.
2. Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3-1/2 to 4 hours.
3. Stir in olives and parsley. Season to taste with salt and pepper. Serve over pasta with Parmesan cheese. If desired, garnish with toasted pine nuts.
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