SLOW-COOKER EGGPLANT AND TOMATO SAUCE WITH PASTA

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Slow-Cooker Eggplant and Tomato Sauce with Pasta image

Bring Italian flavors to your dinner table with this easy recipe of pasta - tossed with slow cooked tomato and eggplant sauce.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 4h15m

Yield 6

Number Of Ingredients 10

1 can (28 oz) Muir Glen™ Organic diced tomatoes, drained
1 can (6 oz) tomato paste
1/2 cup red wine or water
1 medium eggplant (about 1 lb), cut into 1/2-inch cubes
1 onion, finely chopped
2 cloves garlic, finely chopped
1 teaspoon dried oregano leaves
1/2 teaspoon salt
1 package (16 oz) rotini pasta
Shredded Parmesan cheese, if desired

Steps:

  • Spray 5- to 6-quart slow cooker with cooking spray. In slow cooker, mix all ingredients except pasta and cheese.
  • Cover; cook on Low heat setting 4 hours or until eggplant is soft and sauce is thick.
  • About 15 minutes before serving, cook and drain pasta as directed on package. Toss pasta with eggplant and tomato sauce. Garnish individual servings with cheese.

Nutrition Facts : Calories 360, Carbohydrate 76 g, Fiber 9 g, Protein 13 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 720 mg

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