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Pasta with Eggplant Sauce
1 medium eggplant
1 medium onion -- chopped
1 can Italian-style tomatoes -- (28 ounces) cut up
1 can tomato paste -- (6 ounces)
1 can sliced mushrooms -- (4 ounces) drained
2 cloves garlic -- minced
1/4 cup dry red wine
1/4 cup water
1 1/2 teaspoons dried oregano -- crushed
1/2 cup pitted kalamata olives or pitted ripe -- sliced olives
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)
If desired, peel eggplant. Cut eggplant into 1-inch cubes. In 3 1/2- to-5 1/2-quart slow cooker, combine eggplant, onion, undrained tomatoes, tomato paste, mushrooms, garlic, wine, water and oregano. Cover. Cook on low heat setting for 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.
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