• 16 Ratings

Having guests over but don't have hours to spend preparing dinner? This slow cooker Pasta and Eggplant Sauce recipe is perfect for you!

Advertisement

Ingredients

Directions

  • 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.

Nutrition Facts

493 calories, (5 g saturated fat, 2 g polyunsaturated fat, 6 g monounsaturated fat), 32 mg cholesterol, 871 mg sodium, 65 g carbohydrates, 8 g fiber, 7 g sugar, 19 g protein.


Reviews

16 Ratings
  • 5 star values: 9
  • 4 star values: 2
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 1