Crockpot Pasta with Eggplant Sauce

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Crockpot Pasta with Eggplant Sauce

 

1 medium eggplant

1 medium onion. chopped

1 28 oz. can Italian-style tomatoes, cut up

1 6 oz. can tomato paste

1 4 oz. can sliced mushrooms, drained

3 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, sliced olives

2 tablespoons snipped fresh parsley

salt and pepper

4 cups hot cooked penne pasta

1/3 cup grated or shredded parmesan cheese

2 tablespoons toasted pine nuts (optional)

 

If desired, peel eggplant. Cut eggplant into 1-inch cubes. In 3 1/2 to-5

1/2-quart slow cooker, combine eggplant, onion, undrained tomatoes, tomato

paste, mushrooms, garlic, wine, water and oregano. Cover. Cook on low heat

setting for 7 to 8 hours or on high heat setting 3 1/2 to 4 hours. Stir in

olives and parsley. Season to taste with salt and pepper. Serve over pasta.

Sprinkle with parmesan cheese and toasted pine nuts.