• 1 medium eggplant
  • 1 medium onion, chopped
  • 1/2 green peppers, chopped (optional)
  • 28 oz. can Italian-style tomatoes, cut up
  • 6 oz. can Italian-style tomato paste
  • 4 oz. can sliced mushrooms, drained or 1/2 cup
  • Fresh mushrooms, sliced
  • 2 cloves garlic, minced
  • 1-2 tsp. sugar (optional)
  • 1/4 c. dry red wine
  • 1/4 c. water
  • 1 1/2 tsp. dried oregano, crushed
  • 1/2 c. pitted kalamata olives or pitted ripe olives, sliced
  • 2 to 4 T. snipped fresh parsley
  • 4 c. hot cooked penne pasta
  • 1/3 c. parmesan cheese, grated or shredded
  • 2 T. toasted pine nuts (optional)
  • Salt and pepper

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  1. Peel eggplant, if desired; cut eggplant into 1-inch cubes.
  2. In a 3 to 5 quart slow cooker combine eggplant, onion, green pepper, undrained tomatoes, tomato paste, mushrooms, garlic, sugar (if using), wine, water, and oregano.
  3. Cover. Cook on Low for 7 to 8 hours or on High for 2 to 4 hours.
  4. Stir in olives and parsley.
  5. Season to taste with salt and pepper.
  6. Serve over pasta with Parmesan cheese.
  7. Garnish with toasted pine nuts.

Happy Crocking!

For over 450 more Slow Cooker recipes, click here to get my eBook!

XOXO,

Jenn

Crock Pot Vegetarian Eggplant Pasta

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