Crock Pot Pasta With Eggplant Sauce

"Chunks of eggplant cook in a slow cooked spaghetti sauce offering a low calorie alternative to ground beef or sausage. From Better Homes and Gardens. French and Italian!"
 
Download
photo by PaulaG photo by PaulaG
photo by PaulaG
photo by Sharon123 photo by Sharon123
Ready In:
7hrs 20mins
Ingredients:
17
Serves:
6
Advertisement

ingredients

Advertisement

directions

  • Peel eggplant, if desired; cut eggplant into 1-inch cubes.
  • In a 3 to 5 quart crock pot combine eggplant, onion, green pepper, undrained tomatoes, tomato paste, mushrooms, garlic, sugar (if using), wine, water, and oregano.
  • Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3 1/2 to 4 hours.
  • Stir in olives and parsley.
  • Season to taste with salt and pepper.
  • Serve over pasta with Parmesan cheese.
  • Garnish with toasted pine nuts.
  • Makes 6 servings.
  • Enjoy!
  • Note: Sometimes I will throw in grated carrots, zucchini, and other fresh vegs.
  • In a hurry?.
  • Use canned spaghetti sauce!
  • (Leave out the tomatoes, tomato paste.) Just add the wine, herbs, olives, etc.
  • Enjoy!

Questions & Replies

default avatar
Got a question? Share it with the community!
Advertisement

Reviews

  1. RedVinoGirl
    Wonderful easy crockpot recipe! I followed this recipe as stated but added extra minced garlic, crushed red peppers, garlic powder and italian seasoning when mixing it. I forgot the parsley at the end and served this over whole wheat rotini. 6 and 8 year old loved as did my husband and I. Will definitely make again! Love eggplant dishes - especially when they're easy and done in a crockpot! Thank you!
     
  2. PaulaG
    This is a very good and healthy alternative for pasta. I used San Marzano tomatoes and added in basil. I left out the wine. Based on the other reviews, I did add a pinch of red pepper flakes for a touch of heat. The finished product was garnished with fresh basil and freshly grated Parmesan cheese. This is something that I would not hesitate to make again.
     
  3. Happy Harry 2
    I did enjoy this dish but based on other reviews, I added some hot sauce at the start of cooking. I left out the pinenuts (allergic) and the cheese (less calories). I added some chopped baby spinach about forty minites before serving.
     
  4. magpie diner
    I thought this was pretty good overall, and tasty. As most crock pot recipes, this one doesn't disappoint when it comes to ease. I think I would like this best as a sauce in something, like a lasagna or some other baked pasta sort of dish. I love including eggplant in things, so thanks for the recipe Sharon!
     
  5. katew
    I agree this was a bland sauce but I don't mind that as you then have something to work with depending on who is eating it. I served half as made according to recipe and froze half after mixing cooked beef mince through it. Versatility is always a winner with me.
     
Advertisement

Tweaks

  1. Prose
    I really enjoyed this. Thank you for expanding my crock pot repertoire. I need more easy, hearty recipes like this. I actually doubled the recipe (I have a very large crock pot) and froze the leftovers for easy meals later. I did not use the green pepper. I used canned diced tomatoes, portabello mushrooms, no sugar, and a dash of red wine vinegar instead of red wine. For part of the water I used V8 juice (just for the sake of using it up). I added extra garlic and some crushed red pepper. The kalamata olives should not be omitted because they really make it good. I used nutritional yeast instead of parmesan, and did not use the pine nuts, but I think they would be good. Next time I will probably throw in some fresh basil with the parsley. I added some TVP during the last 10 minutes (while I cooked the pasta), and I'm glad I did, because it soaked up some of the extra liquid and added a little more texture and protein. My non-vegetarian husband and friend really liked it. The friend suggested adding zucchini next time. I will definitely make it again!
     
  2. Chef1MOM-Connie
    SHARON THIS IS WONDERFUL!!! Thank you for helping me in the forum and suggesting these recipes. I did sub zucchini for eggplant as that is what I had and the results are great! I left out olives as DH doesn't care for them, used Splenda instead of sugar and of course garden tomatoes instead of canned as you suggested. The whole house smelled delicious and dinner was great. I am taking a huge portion of this on a rigatoni casserole for the potluck picnic this weekend and will update. Oh yes, important to all others using this recipe. I made a second crock to freeze it is that delicious! Substitutions can be made with ease, 2nd crock added chunks of onions and hefty on the garlic as I like a garlic spag. sauce in the cold of winter. YUM
     

RECIPE SUBMITTED BY

Advertisement
Advertisement
Advertisement

Find More Recipes