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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.

Happy Crocking!

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Crock Pot Vegetarian Eggplant Pasta

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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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