Slow-Cooker Eggplant and Tomato Sauce with Pasta

Name: Slow-Cooker Eggplant and Tomato Sauce with Pasta
Prep time: 7 h 10 min
Cook time: 7 h 10 min
Total time: 7 h 10 min
Yield: 6
Cuisine: Global
Ingredients: 794 grams diced tomatoes, drained; 454 grams medium eggplant (about , cut into 1/2-inch cubes; 454 grams fusilli or other curly pasta; 2 cloves garlic, finely chopped; 1 onion, finely chopped; 1 teaspoon dried oregano; 118 milliliters red wine or water; 6 servings Salt; 170 grams tomato paste

Slow-Cooker Eggplant and Tomato Sauce with Pastan is a dairy free recipe with 6 servings. One portion of this dish contains about 14g of protein, 2g of fat, and a total of 392 calories. This recipe covers 21% of your daily requirements of vitamins and minerals. 1 person found this recipe to be flavorful and satisfying. If you have wine, eggplant, garlic, and a few other ingredients on hand, you can make it. It works well as an affordable sauce. From preparation to the plate, this recipe takes around 7 hours and 10 minutes.

Instructions

Combine tomatoes, tomato paste, wine or water, eggplant, onion, garlic, oregano and 1/2 tsp. salt in slow cooker and cook on low until eggplant is soft and sauce is thick, 5 to 7 hours.

Ingredients you will need

Tomato Paste