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 min
  • Total Time 4 hr 15 min
  • Servings 6

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

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