Slow-Cooker Eggplant and Tomato Sauce with Pasta |
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Prep Time: 10 Minutes Cook Time: 420 Minutes |
Ready In: 430 Minutes Servings: 1 |
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Ingredients:
1 28-oz. can diced tomatoes, drained |
1 6-oz. can 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 |
salt |
1 pound fusilli or other curly pasta |
Directions:
1. Combine tomatoes, tomato paste, wine or water, eggplant, onion, garlic, oregano and 1/2 tsp. salt in slow cooker and cook on low until eggplant is soft and sauce is thick, 5 to 7 hours.
2. Just before sauce is done, bring a large pot of salted water to boil over high heat. Add pasta and cook until al dente, about 10 minutes. Drain pasta, toss with sauce and serve.
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