Ingredients

•     Nonstick cooking spray
• 1  medium  eggplant, cut into 1-inch pieces (5-1/2 cups)
• 1  large  onion, cut into thin wedges
• 1  2-1/4-ounce can  sliced pitted ripe olives, drained
• 1  28-ounce jar  roasted garlic pasta sauce
• 12  ounces  dried whole wheat penne or rotini pasta
•     Shredded Parmesan cheese (optional)

Directions

1. Coat the inside of a 3-1/2- or 4-quart slow cooker with nonstick cooking spray. In the prepared cooker combine the eggplant, onion, and olives. Stir in pasta sauce.

2. Cover and cook on low-heat setting for 3 to 4 hours. Cook pasta according to package directions; drain. Serve sauce over hot cooked pasta. If desired, sprinkle with Parmesan cheese. Makes 6 servings.