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Crock Pot Vegetarian Eggplant Pasta

Slow Cooker Vegetarian Eggplant Pasta

  • Cooking Time:

    7–8 hours on Low or 2–4 hours on High
  • Servings:



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


  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.

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Crock Pot Vegetarian Eggplant Pasta

Jenn Bare is a Mom, Chef & the Crock-Pot® Girl. She hosts a weekly "Mom Monday" segment on ABC-15 in Phoenix. Jenn is the founder of GetCrocked, the #1 resource for slow cooking with over 1.5 million online followers. She innovates recipes daily with her favorite tool in the kitchen, the Crock-Pot® slow cooker.

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Meet Jenn Bare

Jenn is the founder of Get­Crocked, the #1 resource for slow cook­ing with over 1.5 mil­lion online fol­low­ers. She inno­vates recipes dai­ly with her favorite tool in the kitchen, the Crock-Pot® slow cook­er.

She innovates recipes daily…

Jenn Bare is a Mom, Chef & the Crock-Pot® Girl. She hosts a week­ly “Mom Mon­day” seg­ment on ABC-15 in Phoenix.

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