Pasta with Eggplant Sauce

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5 users rated this recipe an average rating of 2.5
  • Makes: 6 servings
  • Prep: 25 mins
  • Cook: 7 hrs to 8 hrs (low) or 3 1/2 to 4 hours (high)
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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
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
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)
    Per serving:
  • 493 kcal cal.,
  • 16 g fat
  • (5 g sat. fat,
  • 2 g polyunsaturated fat,
  • 6 g monounsatured fat),
  • 32 mg chol.,
  • 871 mg sodium,
  • 65 g carb.,
  • 8 g fiber,
  • 7 g sugar,
  • 19 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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