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Pasta with Eggplant Sauce




Source of Recipe


lhj.com






List of Ingredients



• 1 medium eggplant
  
• 1 medium onion, chopped
  
• 1 (28 oz) can Italian-style tomatoes, cut up
  
• 1 (6 oz) can Italian-style tomato paste
  
• 1 (4 oz) can sliced mushrooms, drained
  
• 2 cloves garlic, minced
  
• 1/4 cup dry red wine
  
• 1/4 cup water
  
• 1 1/2 tsp dried oregano, crushed
  
• 1/2 cup pitted kalamata olives, sliced
  
• 2 T snipped fresh parsley
  
• 4 cups hot cooked penne pasta
  
• 1/3 cup grated or shredded Parmesan cheese
  
• 2 T toasted pine nuts (optional)
  






Instructions



1. Peel eggplant, if desired; cut eggplant into 1" cubes. In a 3 1/2 to 5 quart crockpot combine eggplant, onion, undrained tomatoes, tomato paste, mushrooms, garlic, wine, water, and oregano.
   
2. Cover and cook on low for 7 to 8 hours or on high 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.
   






Final Comments


Makes 6 servings.