Slow-Cooker Eggplant and Tomato Sauce with Pasta

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.