Crock Pot Pasta with Eggplant Sauce Recipe

Ingredients:

• 1 medium eggplant, peeled and cut into 1″ cubes
• 1 medium onion, chopped
• 1 can (28 oz.) can Italian style tomatoes, cut up, undrained
• 1 can (6 oz.) Italian-style tomato paste
• 1 can (4 oz.) sliced mushrooms, drained
• 2 cloves garlic, minced
• 1/4 cup dry red wine
• 1/4 cup water
• 1-1/2 tsp. dried oregano, crushed
• 1/2 cup pitted kalamata olives or pitted ripe olives, sliced
• 2 TB chopped fresh parsley
• 4 cups hot cooked penné pasta
• 1/3 cup grated or shredded Parmesan cheese
• 2 TB toasted pine nuts, optional

Preparation:

Crock Pot Pasta with Eggplant Sauce

In a 3-1/2 to 5-1/2 quart crock pot/slow cooker combine eggplant, onion, undrained tomatoes, tomato paste, mushrooms, garlic, wine, water, and oregano. Cover and cook on LOW heat setting for 7 to 8 hours or on HIGH heat setting for 3-1/2 to 4 hours. Stir in olives and parsley. Season to taste with salt and pepper. Serve over pasta with Parmesan cheese.Garnish with toasted pine nuts.

Makes 6 servings.

Nutrition facts per serving:
calories 259, total fat 6 g, sat fat 1 g, cholesterol 4 mg, sodium 804 mg,
carbs 42 g, fiber 7 g, protein 10 g, vitamin A 18%, vitamin C 37%.,
calcium 13%, iron 20%.

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