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Slow-Cooker Eggplant and Tomato Sauce with Pasta

Prep time 10 mins
Cook time 7 hrs
Yield Serves 6

Ingredients

  • 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
  • Salt
  • 1 pound fusilli or other curly pasta

Nutrition 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

How to Make It

  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.