• 7 Ratings

The secret ingredient that makes this slow cooked pasta sauce taste just like an Italian grandma's recipe? A splash of red wine.

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Ingredients

Directions

  • If desired, peel eggplant. Cut eggplant into 1-inch pieces. In a 3-1/2- to 5 1/2-quart slow cooker combine eggplant, tomatoes, tomato paste, mushrooms, onion, wine, the water, oregano, garlic, salt, and pepper.

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  • 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 olives and parsley. Serve over hot cooked pasta. If desired, sprinkle with cheese.

Nutrition Facts

222 calories, (0 g saturated fat, 0 g polyunsaturated fat, 0 g monounsaturated fat), 0 mg cholesterol, 520 mg sodium, 44 g carbohydrates, 11 g fiber, 13 g sugar, 8 g protein.

Reviews

7 Ratings
  • 5 star values: 4
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 2