Healthy Recipes

Pasta With Eggplant-Tomato Sauce Recipe

Posted by Mitch Jerome (admin) on Nov 23 2010
Recipes >>

Prep Time: 20 mins
Cook Time: 4 h
 
Total Time: 4 h 20 mins

Ingredients

  • 1 medium eggplant
  • 1 medium onion(s), chopped
  • 28 ounce(s) tomato(es), Italian-style, cut up, drained
  • 1 can(s) tomato paste, Italian-style, 6 ounces
  • 4 ounce(s) mushrooms, canned
  • 1/4 cup(s) wine, dry red, or beef broth
  • 1/4 cup(s) water
  • 2 clove(s) garlic, minced
  • 1 1/2 teaspoon oregano, dried
  • 1/2 cup(s) olives, Kalamata, pitted
  • 2 tablespoon parsley
  • salt
  • pepper, black ground
  • 4 cup(s) pasta, penne
  • 1/3 cup(s) cheese, Parmesan, grated
  • 2 tablespoon nuts, pine nuts, (optional)

Preparation

1. Peel eggplant, if desired; cut eggplant into 1-inch cubes. In a 3 1/2- to 5 1/2-quart slow cooker, combine eggplant, onion, undrained tomatoes, tomato paste, mushrooms, wine or broth, the water, garlic, and oregano.

2. Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3 1/2 to 4 hours.

3. Stir in olives and parsley. Season to taste with salt and pepper. Serve over pasta with Parmesan cheese. If desired, garnish with toasted pine nuts.
 
More nutritional information on this recipe

Last changed: Nov 23 2010 at 10:24 PM

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