| This recipe is liked by 0 person(s). |
|
Pasta with eggplant- tomato sauce
Nb persons: 0
Yield:
Preparation time:
Total time:
Source:
| Prep: 20 minutes Cook 4 hours Ingredients: | |
| 1 medium | eggplant |
| 1 medium | onion |
| 28 ounce | can Italian style tomatoes |
| 1 can | Italian style tomato paste |
| 4 ounce | mushroom, canned |
| 1/4 cup | dry red wine or beef broth |
| 1/4 cup | water |
| 2 cloves | mixed garlic |
| 1 1/2 tsp | oregano, dried |
| 1/2 cup | kalamata olives, pitted |
| 2 tbs | parsley |
| Salt | |
| Ground black pepper | |
| 4 cups | penne pasta |
| 1/3 cup | Parmesan cheese |
| 2 tbsp. | pine nuts |
Preparation:
1- peel eggplant, if desired; cut eggplant into 1- inch cubes. In a 3 1/2 - 5 1/2 quart slow cooker, combine eggplant, onion, untrained tomatoes, tomato paste, mushrooms, wine or broth the water, garlic and oregano.
2- cover and cook on low- heat setting for 7-8 hours or high heat for 3 1/2 - 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.
Recipe uploaded with Shop'NCook for iPhone.
Display the recipe for printing
View the .scx source of the recipe
Download the .scx source of the recipe
Note: to save the .scx file to your disk, you may have to right-click (control-click on Macintosh) the link above.