Pasta with Eggplant Sauce

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Pasta with Eggplant Sauce

 

1 medium eggplant

1 medium onion, chopped

1 28-ounce can Italian-style tomatoes, cut up

1 6-ounce can Italian-style tomato paste

1 4-ounce can sliced mushrooms, drained

2 cloves garlic, minced

1/4 cup dry red wine

1/4 cup water

1 1/2 teaspoons dried oregano, crushed

1/2 cup pitted kalamata olives or pitted ripe olives, sliced

2 tablespoons snipped fresh parsley

4 cups hot cooked penne pasta

1/3 cup grated or shredded Parmesan cheese

2 tablespoons toasted pine nuts (optional)

 

Peel eggplant, if desired; cut eggplant into 1-inch cubes. In a 3-1/2-

to 5-1/2-quart crockery cooker combine eggplant, onion, undrained

tomatoes, tomato paste, mushrooms, garlic, wine, water, and oregano.

 

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. Season to

taste with salt and pepper. Serve over pasta with Parmesan cheese.

Garnish with toasted pine nuts.

 

Makes 6 servings.