Slow-Cooker Eggplant and Tomato Sauce with Pasta

Bring Italian flavors to your dinner table! Enjoy pasta tossed with slow cooked tomato and eggplant sauce.

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  • prep time 15 min
  • total time 4 hr 15 min
  • ingredients 10
  • 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

SAVE ON THIS RECIPE!

LOCATION

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.
  • 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

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Expert Tips

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

Nutritional information

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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.