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Pasta with Eggplant Sauce

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
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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