Vegetarian Crockpot Eggplant Pasta

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Vegetarian Crockpot Eggplant Pasta

 

1 medium eggplant

1 medium onion, chopped

1/2 green peppers, chopped, (optional)

1 (28 ounces) can Italian-style tomatoes, cut up

1 (6 ounces) can Italian-style tomato paste

1 (4 ounces) can sliced mushrooms, drained or 1/2 cup

Fresh mushrooms, sliced

2 cloves garlic, minced

1-2 tsp sugar, (optional)

1/4 cup dry red wine

1/4 cup water

1 1/2 tsp dried oregano, crushed

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

2-4 Tbs snipped fresh parsley

4 cups hot cooked penne pasta

1/3 cup parmesan cheese, grated or shredded

2 Tbs toasted pine nuts (optional)

Salt and pepper

 

 

 

 

Peel eggplant, if desired; cut eggplant into 1-inch cubes. In a 3 to 5 quart

crockpot combine eggplant, onion, green pepper, undrained tomatoes, tomato

paste, mushrooms, garlic, sugar (if using), wine, water, and oregano. Cover and

cook on low-heat setting for 7 to 8 hours or on high-heat setting for 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.

 

Source: 101 Crockpot Recipes by Chet Day

Formatted by Chupa Babi: 06.20.08

 

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