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Pasta with Eggplant Sauce

Having guests over but don't have hours to spend preparing dinner? Our Pasta and Eggplant Sauce recipe is perfect for you! Preparation for this pasta dish is quick and easy. Throw all of the key ingredients, including the sausage, eggplant and mushrooms, into a slow cooker at the beginning of the day and when it comes to dinner time, toss the deliciously cooked combination on your favorite, cooked penne pasta.

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  • Makes: 6 servings
  • Prep: 25 mins
  • Cook: 7 hrs to 8 hrs (low) or 3-1/2 to 4 hours (high)

Pasta with Eggplant Sauce

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 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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