Crock Pot Pasta With Eggplant Sauce - cooking recipe

Ingredients

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

Preparation

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!