Breakfast
Slow Cooker Vegetarian Eggplant Pasta
Jenn Bare's slow-cooker breakfast. About 7-8 hours on Low or 2-4 hours on High in the crock, serves 6.
Written byJenn Bare
Method
Step by step
- 01
Peel eggplant, if desired; cut eggplant into 1-inch cubes.
- 02
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.
- 03
Cover. Cook on Low for 7 to 8 hours or on High for 2 to 4 hours.
- 04
Stir in olives and parsley.
- 05
Season to taste with salt and pepper.
- 06
Serve over pasta with Parmesan cheese.
- 07
Garnish with toasted pine nuts.
Tagged
Originally published on getcrocked.com.
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About the author
Jenn Bare
Founder of GetCrocked and lifelong slow-cooker devotee. Jenn writes every recipe here with one goal: get families back around the table without the weeknight scramble.
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