Slow-Cooker Eggplant and Tomato Sauce with Pasta

Yield: Serves 6
Cost per Serving: $1.43
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Recipe Time

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Nutritional Information

Amount per serving
  • Calories: 376
  • Fat: 2g
  • Saturated fat: 0.0g
  • Protein: 13g
  • Carbohydrate: 77g
  • Fiber: 7g
  • Cholesterol: 0.0mg
  • Sodium: 697mg

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

Preparation

  1. 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. 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.
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