Crock Pot Pasta with Eggplant Sauce
Cook Time: 7 hours
Prep Time: 20 minutes
Total Time: 7 hours 20 minutes
Description:
Delight in a hearty and healthy pasta dish featuring chunks of eggplant simmered in a rich, slow-cooked spaghetti sauce, providing a delectable low-calorie alternative to traditional ground beef or sausage. This recipe, inspired by the flavors of French and Italian cuisine, will warm your heart and satisfy your cravings.
Recipe Category: Vegetable
Keywords: Low Protein, Low Cholesterol, Healthy
Ingredients
| Quantity | Ingredient |
|---|---|
| 1 | Eggplant (peeled and cubed) |
| 1 | Onion (chopped) |
| 1/2 | Green pepper (chopped) |
| 1 | Italian-style tomatoes (undrained) |
| 1 | Italian-style tomato paste |
| 1 | Fresh mushrooms (sliced) |
| 2 | Garlic cloves (minced) |
| 1 – 2 | Sugar (optional) |
| 1/4 | Dry red wine |
| 1/4 | Water |
| 1 1/2 | Dried oregano |
| 1/2 | Kalamata olives (pitted) |
| 2 – 4 | Pitted ripe olives |
| 4 | Fresh parsley (chopped) |
| 1/3 | Penne pasta |
| 2 | Parmesan cheese (grated) |
| NA | Pine nuts (toasted, for garnish) |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 388.7 |
| Total Fat | 4.9 g |
| Saturated Fat | 1.4 g |
| Cholesterol | 4.9 mg |
| Sodium | 690.8 mg |
| Total Carbohydrates | 78.3 g |
| Dietary Fiber | 14.3 g |
| Sugars | 11.6 g |
| Protein | 11.7 g |
Servings: 6
Instructions
- Begin by peeling the eggplant if desired, then cut it into 1-inch cubes, ensuring even cooking.
- In a 3 to 5-quart crock pot, combine the cubed eggplant, chopped onion, green pepper, undrained Italian-style tomatoes, tomato paste, sliced fresh mushrooms, minced garlic, and sugar (if using). Pour in the dry red wine and water, then sprinkle with dried oregano, stirring to mix all ingredients thoroughly.
- Cover the crock pot and set it to cook on low for 7 to 8 hours, or on high for approximately 3 1/2 to 4 hours, allowing the flavors to meld beautifully.
- About 15 minutes before serving, stir in the kalamata olives and freshly chopped parsley, adjusting seasoning with salt and pepper to taste.
- When ready to serve, prepare the penne pasta according to package instructions. Serve the eggplant sauce over the cooked pasta, topping each plate with a generous sprinkle of grated Parmesan cheese.
- For an added touch of flavor, garnish with toasted pine nuts before serving.
- This recipe yields 6 satisfying servings, perfect for sharing or meal prepping for the week. Enjoy every bite!
Note: Feel free to incorporate other fresh vegetables such as grated carrots or zucchini for additional flavor and nutrition. If you’re short on time, substitute with canned spaghetti sauce, omitting the tomatoes and tomato paste, and simply adding the wine, herbs, olives, and other ingredients as directed.
Indulge in this comforting dish, where the ultimate combination of flavors and textures creates a memorable meal for family and friends alike!
