Slow Cooker Pasta with Eggplant Sauce Recipe

Ingredients

• 1 medium eggplant, cut into cubes
• 1 medium yellow onion, peeled and chopped
• 28 oz (840 ml) can Italian-style tomatoes, cut up
• 6 oz (180 ml) can Italian-style tomato paste
• 2 cloves garlic, peeled and minced
• 1/4 cup (60 ml) dry red wine
• 1/4 cup (60 ml) water
• 1½ teaspoons (8 ml) dried oregano, crushed
• 2 tablespoons (30 ml) snipped fresh parsley
• salt and freshly ground black pepper, to taste
• 4 cups (1 L) hot cooked penne pasta
• 1/3 cup (80 ml) shredded Parmesan cheese

Instructions

In a 4-quart (4 L) slow cooker, combine cubed eggplant, onion, undrained tomatoes, tomato paste, garlic, wine, water, and crushed oregano. Mix well.

Cover the pot and cook on low-heat setting for 7-8 hours.  Turn off the slow cooker. Stir in snipped fresh parsley, then season to taste with salt and black pepper. Stir well.

Serve over cooked pasta, then sprinkle with shredded Parmesan.