Slow-Cooker Eggplant and Tomato Sauce with Pasta

Serves 6

Cost per Serving:



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1 28-oz. can diced tomatoes, drained
1 6-oz. can tomato paste
1/2 cup red wine or water
1 medium eggplant (about 1 lb.), cut into 1/2-inch cubes
1 onion, finely chopped
2 cloves garlic, finely chopped
1 teaspoon dried oregano
1 pound fusilli or other curly pasta


Prep: 10 Minutes
Cook: 7 Hours

1. Combine tomatoes, tomato paste, wine or water, eggplant, onion, garlic, oregano and 1/2 tsp. salt in slow cooker and cook on low until eggplant is soft and sauce is thick, 5 to 7 hours.

2. Just before sauce is done, bring a large pot of salted water to boil over high heat. Add pasta and cook until al dente, about 10 minutes. Drain pasta, toss with sauce and serve.

Created date

June 2009

Nutritional Information

Calories 376
Fat 2 g
Satfat 0.0 g
Protein 13 g
Carbohydrate 77 g
Fiber 7 g
Cholesterol 0.0 mg
Sodium 697 mg