Recipes and Cooking Pasta with Eggplant Sauce 3.9 (17) 1 Review Having guests over but don't have hours to spend preparing dinner? This slow cooker Pasta and Eggplant Sauce recipe is perfect for you! By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on June 2, 2011 Print Rate It Share Share Tweet Pin Email Photo: Peter Krumhardt Prep Time: 25 mins Cook Time: 7 hrs Total Time: 7 hrs 25 mins Servings: 6 Jump to Nutrition Facts Ingredients 8 ounce bulk hot Italian sausage 1 medium eggplant 1 28 ounce can Italian-style whole peeled tomatoes in puree, cut up 8 ounce fresh cremini and/or button mushrooms, sliced 1 6 ounce can Italian-style tomato paste ½ cup chopped onion (1 medium) ½ cup dry red wine 6 cloves garlic, minced ½ cup assorted snipped fresh herbs (such as basil, oregano, thyme, and/or Italian [flat-leaf] parsley) ⅓ cup pitted Kalamata or other Italian olives, sliced Salt and ground black pepper (optional) 6 cup hot cooked penne pasta ¼ cup grated or shredded Parmesan cheese (1 ounce) 2 tablespoon toasted pine nuts (optional) 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. 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. Rate it Print Nutrition Facts (per serving) 493 Calories 16g Fat 65g Carbs 19g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 493 % Daily Value * Total Fat 16g 21% Saturated Fat 5g 25% Cholesterol 32mg 11% Sodium 871mg 38% Total Carbohydrate 65g 24% Total Sugars 7g Protein 19g Vitamin C 34.2mg 171% *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.