Slow-Cooker Eggplant and Tomato Sauce with Pasta

Slow-Cooker Eggplant and Tomato Sauce with Pasta

Bring Italian flavors to your dinner table with this easy recipe of pasta - tossed with slow cooked tomato and eggplant sauce.

Prep Time

15

Minutes

Total Time

4:15

Hrs:Mins

Makes

6

servings

1
can (28 oz) Muir GlenĀ® 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
  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.
Makes 6 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Ingredient Tip
When selecting eggplant, look for one that is shiny and smooth with no bruises.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 360
    • Total Fat 1 1/2g
      • (Saturated Fat 0g,),
    • Sodium 720mg;
    • Total Carbohydrate 76g
      • (Dietary Fiber 9g,
    • Protein 13g;
    Percent Daily Value*:
      Exchanges:
      • 4 Starch;
      • 4 Vegetable;
      Carbohydrate Choices:
      • 4;
      *Percent Daily Values are based on a 2,000 calorie diet.