Bring Italian flavors to your dinner table with this easy recipe of pasta - tossed with slow cooked tomato and eggplant sauce.
Slow-Cooker Eggplant and Tomato Sauce with Pasta
- Prep Time 15 min
- Total 4 hr 15 min
- Servings 6
- Ingredients 10
Ingredients
- 1 can (28 oz) Muir Glen™ Organic diced tomatoes, drained
- 1 can (6 oz) tomato paste
- 1/2 cup red wine or water
- 1 medium eggplant (about 1 lb), cut into 1/2-inch cubes
- 1 onion, finely chopped
- 2 cloves garlic, finely chopped
- 1 teaspoon dried oregano leaves
- 1/2 teaspoon salt
- 1 package (16 oz) rotini pasta
- Shredded Parmesan cheese, if desired
Instructions
-
Step1Spray 5- to 6-quart slow cooker with cooking spray. In slow cooker, mix all ingredients except pasta and cheese.
-
Step2Cover; cook on Low heat setting 4 hours or until eggplant is soft and sauce is thick.
-
Step3About 15 minutes before serving, cook and drain pasta as directed on package. Toss pasta with eggplant and tomato sauce. Garnish individual servings with cheese.
Nutrition
360
Calories
1 1/2g
Total Fat
13g
Protein
76g
Total Carbohydrate
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 360
- Total Fat
- 1 1/2g
- 0%
- Saturated Fat
- 0g
- 0%
- Sodium
- 720mg
- 0%
- Total Carbohydrate
- 76g
- 0%
- Dietary Fiber
- 9g
- 0%
- Protein
- 13g
% Daily Value*:
- Vitamin A
- 0%
- 0%
- Vitamin C
- 0%
- 0%
- Calcium
- 0%
- 0%
- Iron
- 0%
- 0%
Exchanges:
4 Starch; 4 Vegetable;Carbohydrate Choice
4Tips from the Betty Crocker Kitchens
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