Pasta with Eggplant Sauce Recipe

Upload a Photo

Ready in: > 5 hrs
recipe difficulty 3/5

Difficulty: 3 (1=easiest :: hardest=5)

Serves/Makes: 6

Ingredients:
1 medium eggplant
1 medium onion, chopped
1 can (28 ounce) Italian-style tomatoes, cut up
1 can (6 ounce) tomato paste
1 can (4 ounce) sliced mushrooms, drained
2 cloves garlic, minced
1/4 cup dry red wine
1/4 cup water
1 1/2 teaspoon dried oregano, crushed
1/2 cup pitted kalamata olives OR pitted ripe olives, sliced
2 tablespoons snipped fresh parsley
Salt and pepper
4 cups hot cooked penne pasta
1/3 cup grated OR shredded Parmesan cheese
2 tablespoons toasted pine nuts (optional)

Turn this recipe into a puzzle! [click]

Directions:

If desired, peel eggplant. Cut eggplant into 1-inch cubes. In a 3 1/2- to 5 1/2-quart crockery cooker, combine eggplant, onion, undrained tomatoes, tomato paste, mushrooms, garlic, wine, water and oregano.

Cover and cook on low heat setting 7 to 8 hours or on high heat setting 3 1/2 to 4 hours. Stir in olives and parsley. Season to taste with salt and pepper. Serve over pasta. Sprinkle with Parmesan cheese and toasted pine nuts.

This recipe from CDKitchen for Pasta with Eggplant Sauce serves/makes 6