Slow-Cooker Eggplant and Tomato Sauce with Pasta

By Southern Lady on August 20, 2013

Ingredients:

1 28-oz. can diced tomatoes, drained

1 6-oz. can tomato paste

1/2 cup red wine or water

1 medium eggplant (about 1 lb.), cut into 1/2-inch cubes

1 onion, finely chopped

2 cloves garlic, finely chopped

1 teaspoon dried oregano

Salt

1 pound fusilli or other curly pasta

Directions

1. 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.

2. Just before sauce is done, bring a large pot of salted water to boil over high heat. Add pasta and cook until al dente, about 10 minutes. Drain pasta, toss with sauce and serve.