Pasta with Eggplant Sauce

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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 31/2- to 51/2-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 31/2 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.

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