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Slow-Cooker Eggplant and Tomato Sauce with Pasta

Slow-Cooker Eggplant and Tomato Sauce with Pasta
  • Prep 15 min
  • Total 4 hr 15 min
  • Servings 6
Bring Italian flavors to your dinner table with this easy recipe of pasta - tossed with slow cooked tomato and eggplant sauce.
Updated April 22, 2013

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

Steps

  • 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.

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

Nutrition Facts

Serving Size: 1 Serving
Calories
360
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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