We love Italian night in our house and this Pasta with Eggplant Tomato Sauce is a popular menu choice quite often. This dish is the perfect option for days when you aren’t home and dinner can be prepared in just 20 minutes. Using a slow cooker to make your sauce, you just need to boil your pasta and combine your ingredients before serving. Quick and easy and absolutely tasteful.
To make Pasta with Eggplant Tomato Sauce, you will need the following ingredients:
In a 3- ½- to 5½-quart slow cooker, add the eggplant, onion, undrained tomatoes, tomato paste, mushrooms, wine, water, garlic and oregano and stir to mix. Cover and cook on a low-heat setting for 7-8 hours or on high-heat setting for 3½-4 hours.
On a shallow baking sheet lined with parchment paper, spread the pine nuts out evenly. Bake in an oven at 350 °F for 5-7 minutes, shaking the pan once or twice to rotate, until golden.
Once sauce is cooked, turn off the heat and stir in the olives and parsley.
Season with salt and pepper to taste.
Serve sauce over cooked pasta and garnish with Parmesan cheese and toasted pine nuts, if you wish.
The easiest Italian night recipe, Pasta with Eggplant Tomato Sauce is not only a simple and effortless choice but also a healthy option too, ensuring your kids get their daily vegetables in. Share your own pasta bowls with us and tag #cookmerecipes in your own pictures online.
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