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.

  • 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
  • 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.
  • 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.
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