SLOW COOKER PASTA WITH EGGPLANT SAUCE
Tasty slow cooker eggplant.
Ing 1 lg eggplant 1/2 cup chp onion 28 oz can Italian-style tomatoes, undrained, cut up 6 oz can Italian-style tomato paste 4 oz can sliced mushrooms, drained 2 cloves garlic, minced 1/4 c dry red wine 1/4 c water 1-1/2 tsp dried oregano 1/2 c pitted Kalamata olives, sliced 2 tbl snipped fresh parsley 4 c hot cooked pasta 1/2 c grated Parm
Method In slow cooker combine, peeled eggplant in inch cubes, onion, cut-up undrained tomatoes, tomato paste, mushrooms, garlic, wine, water, and oregano. Cover, cook on low 7-8 hours, or on high 3-1/2-4 hours. Stir in olives and parsley. S/p. Serve over fave pasta, sprinkle with Parm.
Eggplant ARE a pretty plant, but I’ve just never been into them. I have a friend who is NUTS about them and grows all kinds. She usually makes some sort of rag-out with them, too.
It’s almost time for Pumpkin Sauce, which is my Fall Go-To over pasta.
Creamy Pumpkin Pasta Sauce
“Creamy and delicious, this pumpkin pasta sauce is a surprise hit! It’s a simple recipe that goes together in just 10 minutes and relies on simple ingredients you might even already have in your pantry. Get ready to enjoy the flavors of fall with this delicious creamy pumpkin sauce recipe.”
https://www.frugalnutrition.com/creamy-pumpkin-pasta-sauce-recipe/#recipe
Diana here: I prefer this to have some sage flavor to it too, so I either add two fresh leaves when I’m warming the garlic in oil (then remove them!) or a 1/8th tsp. of powdered sage with the liquid ingredients. More or less to your own taste.