Pasta With Eggplant-tomato Sauce

Total Time: 7 hrs 10 mins Preparation Time: 10 mins Cook Time: 7 hrs

Ingredients

• 1 medium eggplant
• 1 medium onion, chopped
• 1 (28 ounce) can italian-style tomatoes, cut up, undrained
• 1 (6 ounce) can italian-style tomato paste
• 1 (4 ounce) can sliced mushrooms, drained
• 1/4 cup dry red wine or 1/4 cup beef broth
• 1/4 cup water
• 2 garlic cloves, minced
• 1 1/2 teaspoons dried oregano, crushed
• 1/2 cup pitted kalamata olives or 1/2 cup pitted ripe olives, sliced
• 2 tablespoons snipped fresh parsley
• salt
• ground black pepper
• 4 cups hot cooked penne pasta
• 1/3 cup grated parmesan cheese
• 2 tablespoons pine nuts, toasted (optional)

Recipe

• 1 peel eggplant, if desired; cut eggplant into 1-inch cubes. in a 3-1/2- to 5 1/2-quart slow cooker, combine eggplant, onion, undrained tomatoes, tomato paste, mushrooms, wine or broth, the water, garlic, and oregano.
• 2 cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3-1/2 to 4 hours.
• 3 stir in olives and parsley. season to taste with salt and pepper. serve over pasta with parmesan cheese. if desired, garnish with toasted pine nuts.