Slow Cooker Eggplant And Tomato Sauce With Pasta Recipe

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

Preparation

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.

Related Video