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.
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Penne with Tomato-Eggplant Sauce
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.
- 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 (Penne with Tomato-Eggplant Sauce)
- Per serving:
- 222 kcal ,
- 2 g fat
- (0 g sat. fat ,
- 0 g polyunsaturated fat ,
- 0 g monounsaturated fat ),
- 0 mg chol. ,
- 520 mg sodium ,
- 44 g carb. ,
- 11 g fiber ,
- 13 g sugar ,
- 8 g pro.