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

Source: Better Homes and Gardens

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Credit: Peter Krumhardt

Recipe Summary test

prep:
25 mins
cook:
7 hrs
total:
7 hrs 25 mins
Servings:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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; fat 16g; cholesterol 32mg; saturated fat 5g; carbohydrates 65g; mono fat 6g; poly fat 2g; insoluble fiber 8g; sugars 7g; protein 19g; vitamin a 583.1IU; vitamin c 34.2mg; sodium 871mg.
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