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Slow-Cooker Eggplant and Tomato Sauce with Pasta
can (28 oz) Muir Glen™ Organic diced tomatoes, drained
can (6 oz) tomato paste
cup red wine or water
medium eggplant (about 1 lb), cut into 1/2-inch cubes
onion, finely chopped
cloves garlic, finely chopped
teaspoon dried oregano leaves
package (16 oz) rotini pasta
Shredded Parmesan cheese, if desired
Spray 5- to 6-quart slow cooker with cooking spray. In slow cooker, mix all ingredients except pasta and cheese.
Cover; cook on Low heat setting 4 hours or until eggplant is soft and sauce is thick.
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.
When selecting eggplant, look for one that is shiny and smooth with no bruises.
NUTRITION INFORMATION PER SERVING
% Daily Value
% Daily Value*:
4 Starch; 4 Vegetable;
*Percent Daily Values are based on a 2,000 calorie diet.
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