Penne with Tomato-Eggplant Sauce
The secret ingredient that makes this slow cooked pasta sauce taste just like an Italian grandma's recipe? A splash of red wine.
Ingredients
Directions
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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.
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Stir in olives and parsley. Serve over hot cooked pasta. If desired, sprinkle with cheese.
Nutrition Facts
Per Serving:
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.