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Crockpot Recipe - PASTA WITH EGGPLANT SAUCE

Ingredients:
1 medium eggplant
1 medium onion -- chopped
1 can Italian-style tomatoes -- (28 ounce) cut up
1 can tomato paste -- (6 ounce) Italian-style
4 oz mushrooms sliced and lightly sauted
2 cloves garlic -- minced
1/4 cup dry red wine
1/4 cup water
5 1/2 tsp dried oregano -- crushed
1/2 cup kalamata olives -- pitted & sliced (or pitted ripe olives)
2 TBS fresh parsley -- snipped
4 cups cooked pasta -- hot cooked penne pasta
1/3 cup Parmesan cheese -- grated or shredded
2 TBS toasted pine nuts -- optional

Directions:
Peel eggplant, if desired; cut eggplant into 1-inch cubes. In a 3 1/2 to 5 1/2 quart crockery cooker combine eggplant, onion, undrained tomatoes, tomato paste, mushrooms, garlic, wine, water, and oregano.
Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 31/2 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.

General Food Recipe Tip:

Foods cooked on the bottom of the slow cooker cook faster and will be moister because they are immersed in the simmering liquid.