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Slow-Cooker Eggplant and Tomato Sauce with Pasta
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Prep Time:
15 minutes
Total Time:
4 hours 15 minutes
Elevate your dinner with this simple yet flavorful Italian pasta dish featuring a rich tomato and eggplant sauce.
Ingredients:
  • 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
Instructions:
  • Coat a 5- to 6-quart slow cooker with cooking spray and combine all ingredients, excluding pasta and cheese, in the cooker.
  • Cover and simmer on low heat for 4 hours or until the eggplant is tender and the sauce has thickened.
  • Prepare the pasta according to package instructions. Combine the cooked pasta with the eggplant and tomato sauce. Serve each portion garnished with cheese.

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