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Tomato-Eggplant Sauce over Penne Pasta

Tomato-Eggplant Sauce over Penne Pasta

Tomato-Eggplant Sauce over Penne Pasta
Tomato-Eggplant Sauce over Penne Pasta
Tomato-Eggplant Sauce over Penne Pasta
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Tomato-Eggplant Sauce over Penne Pasta
Ingredients
  • 1 medium eggplant
  • 1 (28-oz.) can Italian-style whole peeled tomatoes in puree, undrained and cut up
  • 1 (6-oz.) can tomato paste
  • 1 (4-oz.) can sliced mushrooms, drained
  • 1 medium onion, chopped
  • ¼ c. red wine or beef broth
  • ¼ c. water
  • 2 t. dried oregano, crushed
  • 2 T. minced garlic
  • Salt, black pepper
  • 4 c. hot cooked penne pasta
  • ¼ c. pitted Kalamata olives, sliced
  • Fresh parsley, snipped
  • Freshly grated parmesan cheese
Instructions
  1. Cut eggplant into 1” pieces (peeling, optional).
  2. In a 3-5 qt. slow cooker combine eggplant, tomatoes, paste, mushrooms, onion, wine, water, oregano, garlic, salt and pepper. Mix well.
  3. Cover and cook on LOW for 7-8 hours or on HIGH for 3 ½-4 hours.
  4. Taste for seasoning.
  5. Serve over hot pasta. Top with olives and parsley and sprinkle with cheese.
 

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