Crock Pot Pasta With Eggplant Sauce

“Chunks of eggplant cook in a slow cooked spaghetti sauce offering a low calorie alternative to ground beef or sausage. From Better Homes and Gardens. French and Italian!”
READY IN:
7hrs 20mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Peel eggplant, if desired; cut eggplant into 1-inch cubes.
  2. In a 3 to 5 quart crock pot combine eggplant, onion, green pepper, undrained tomatoes, tomato paste, mushrooms, garlic, sugar (if using), wine, water, and oregano.
  3. Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3 1/2 to 4 hours.
  4. Stir in olives and parsley.
  5. Season to taste with salt and pepper.
  6. Serve over pasta with Parmesan cheese.
  7. Garnish with toasted pine nuts.
  8. Makes 6 servings.
  9. Enjoy!
  10. Note: Sometimes I will throw in grated carrots, zucchini, and other fresh vegs.
  11. In a hurry?.
  12. Use canned spaghetti sauce!
  13. (Leave out the tomatoes, tomato paste.) Just add the wine, herbs, olives, etc.
  14. Enjoy!

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