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Pasta with Eggplant Sauce
Ingredients
- 8 ounces bulk hot Italian sausage
- 1 medium eggplant
- 1 28 ounce can Italian-style whole peeled tomatoes in puree, cut up
- 8 ounces fresh cremini and/or button mushrooms, sliced
- 1 6 ounce can Italian-style tomato paste
- 1/2 cup chopped onion (1 medium)
- 1/2 cup dry red wine
- 6 cloves garlic, minced
- 1/2 cup assorted snipped fresh herbs (such as basil, oregano, thyme, and/or Italian [flat-leaf] parsley)
- 1/3 cup pitted Kalamata or other Italian olives, sliced
- Salt and ground black pepper (optional)
- 6 cups hot cooked penne pasta
- 1/4 cup grated or shredded Parmesan cheese
- 2 tablespoons toasted pine nuts (optional)
Directions
1. In a large skillet, cook sausage over medium-high heat until brown. Drain off fat. If desired, peel eggplant. Cut eggplant into 1-inch pieces.
2. In a 4- to 5 1/2-quart slow cooker, combine sausage, eggplant, tomatoes in puree, mushrooms, tomato paste, onion, wine, and garlic.
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. Stir in herbs and olives. If desired, season to taste with salt and/or pepper.
4. Serve eggplant mixture over hot cooked pasta. Sprinkle with cheese and, if desired, pine nuts.
Nutrition Facts
(Pasta with Eggplant Sauce)
- Servings Per Recipe 6,
- cal. (kcal) 493,
- Fat, total (g) 16,
- chol. (mg) 32,
- sat. fat (g) 5,
- carb. (g) 65,
- Monosaturated fat (g) 6,
- Polyunsaturated fat (g) 2,
- fiber (g) 8,
- sugar (g) 7,
- pro. (g) 19,
- vit. A (IU) 583,
- vit. C (mg) 34,
- sodium (mg) 871,
- Percent Daily Values are based on a 2,000 calorie diet
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