Penne with Tomato-Eggplant Sauce

The secret ingredient that makes this slow cooked pasta sauce taste just like an Italian grandma's recipe? A splash of red wine.

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  • Makes: 6 servings
  • Prep: 20 mins
  • Slow Cook: 7 hrs to 8 hrs (low) or 3 1/2 to 4 hours (high)

Penne with Tomato-Eggplant Sauce

Directions

  1. If desired, peel eggplant. Cut eggplant into 1-inch pieces. In a 3-1/2- to 5 1/2-quart slow cooker combine eggplant, tomatoes, tomato paste, mushrooms, onion, wine, the water, oregano, garlic, salt, and pepper.
  2. Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3-1/2 to 4 hours.
  3. Stir in olives and parsley. Serve over hot cooked pasta. If desired, sprinkle with cheese.
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Nutrition Facts (Penne with Tomato-Eggplant Sauce)

  • Per serving:
  • 222 kcal ,
  • 2 g fat
  • (0 g sat. fat ,
  • 0 g polyunsaturated fat ,
  • 0 g monounsaturated fat ),
  • 0 mg chol. ,
  • 520 mg sodium ,
  • 44 g carb. ,
  • 11 g fiber ,
  • 13 g sugar ,
  • 8 g pro.
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