Breakfast
Slow Cooker Pasta with Eggplant Sauce
Jenn Bare's slow-cooker breakfast. About 7-8 hours on Low or 3 1/2-4 hours on High in the crock, serves 6.
Written byJenn Bare
Method
Step by step
- 01
Cook Sausage until brown in a skillet over medium-high heat until brown.
- 02
Drain fat from Sausage.
- 03
Peel eggplant, cutting eggplant into 1-inch pieces.
- 04
Combine sausage, eggplant, tomatoes in puree, mushrooms, tomato paste, onion, wine, and garlic in a 3 1/2 to 4 quart slow cooker.
- 05
Cover. Cook on Low for 7 to 8 hours or on High for 3-1/2 to 4 hours.
- 06
Stir in herbs and olives. If desired, season to taste with salt and pepper.
- 07
Prepare pasta as directed on package approximately 20 minutes before you are ready to serve!
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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