FLAVORFUL GERMAN CUCUMBER SALAD2 large cucumbers, thinly sliced½ onion, thinly sliced1 t. salt½ c. sour…
Tomato-Eggplant Sauce over Penne Pasta
| Tomato-Eggplant Sauce over Penne Pasta | Print |
Recipe By: Alice Morrow
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
- Cut eggplant into 1” pieces (peeling, optional).
- In a 3-5 qt. slow cooker combine eggplant, tomatoes, paste, mushrooms, onion, wine, water, oregano, garlic, salt and pepper. Mix well.
- Cover and cook on LOW for 7-8 hours or on HIGH for 3 ½-4 hours.
- Taste for seasoning.
- Serve over hot pasta. Top with olives and parsley and sprinkle with cheese.
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