Pasta with Eggplant Sauce
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.Advertisement
In a 4- to 5-1/2-quart slow cooker combine sausage, eggplant, tomatoes in puree, mushrooms, tomato paste, onion, wine, and garlic.
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.
Serve eggplant mixture over hot cooked pasta. Sprinkle with cheese and, if desired, pine nuts.