Ingredients
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1 medium eggplant
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1 medium onion, chopped
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1/2 green pepper, chopped
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1 (4 ounce) can sliced mushrooms, drained or 1/2 cup fresh mushrooms, sliced
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2 garlic cloves, minced
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1 -2 teaspoon sugar
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1/4 cup dry red wine
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1/4 cup water
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1 1/2 teaspoons dried oregano, crushed
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2 -4 tablespoons snipped fresh parsley
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4 cups hot cooked penne pasta
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1/3 cup parmesan cheese (grated or shredded)
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2 tablespoons toasted pine nuts
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salt and pepper
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1/2 cup pitted kalamata olives or 1/2 cup pitted ripe olives, sliced
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1 (28 ounce) can Italian-style tomatoes, cut up
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1 (6 ounce) can Italian-style tomato paste
Instructions
- 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!