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Slow-Cooker Eggplant and Tomato Sauce with Pasta

Slow-Cooker Eggplant and Tomato Sauce with Pasta

All You JUNE 2009

  • Yield: Serves 6
  • Cook time:7 Hours
  • Prep time:10 Minutes
  • Cost Per Serving:$1.43

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. 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.

Nutritional Information

Amount per serving
  • Calories: 376
  • Fat: 2g
  • Saturated fat: 0.0g
  • Protein: 13g
  • Carbohydrate: 77g
  • Fiber: 7g
  • Cholesterol: 0.0mg
  • Sodium: 697mg
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Slow-Cooker Eggplant and Tomato Sauce with Pasta recipe

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