Slow-Cooker Eggplant and Tomato Sauce with Pasta

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

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

Directions

  1. 1 Spray 5- to 6-quart slow cooker with cooking spray. In slow cooker, mix all ingredients except pasta and cheese.
  2. 2 Cover; cook on Low heat setting 4 hours or until eggplant is soft and sauce is thick.
  3. 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.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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