Slow-Cooker Eggplant and Tomato Sauce with Pasta


  • 1 pound fusilli or other curly pasta
  • 1 teaspoon dried oregano
  • 2 cloves garlic, finely chopped
  • 1 onion, finely chopped
  • 1 medium eggplant (about 1 lb.), cut into ½-inch cubes
  • ½ cup red wine or water
  • 1 6-oz. can tomato paste
  • + 2 more ingredients
    • 1 28-oz. can diced tomatoes, drained
    • Salt

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 ...

View full recipe at SpringPad


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