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Slow-Cooker Eggplant and Tomato Sauce with Pasta

 1 Ratings
1 Comments
  • Prep Time 15 min
  • Total Time 4 hr 15 min
  • Servings 6
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Bring Italian flavors to your dinner table with this easy recipe of pasta - tossed with slow cooked tomato and eggplant sauce.

Ingredients

1
can (28 oz) Muir Glen™ Organic diced tomatoes, drained
1
can (6 oz) 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 leaves
1/2
teaspoon salt
1
package (16 oz) rotini pasta
Shredded Parmesan cheese, if desired

Directions

  • 1 Spray 5- to 6-quart slow cooker with cooking spray. In slow cooker, mix all ingredients except pasta and cheese.
  • 2 Cover; cook on Low heat setting 4 hours or until eggplant is soft and sauce is thick.
  • 3 About 15 minutes before serving, cook and drain pasta as directed on package. Toss pasta with eggplant and tomato sauce. Garnish individual servings with cheese.

Expert Tips

When selecting eggplant, look for one that is shiny and smooth with no bruises.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
360
% Daily Value
Total Fat
1 1/2g
0%
Saturated Fat
0g
0%
Sodium
720mg
0%
Total Carbohydrate
76g
0%
Dietary Fiber
9g
0%
Protein
13g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
4 Starch; 4 Vegetable;
Carbohydrate Choice
4
*Percent Daily Values are based on a 2,000 calorie diet.

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