Eggplant is one of those foods that, at times, proves polarizing. Some people swear by it, and want to include it in as many recipes as possible. Others despise it. Some want to enjoy it, but their stomachs are unable to handle it. If you're a fan of eggplant or want to give it a fair try, this recipe is for you.
Eggplant is commonly paired with a tomato sauce of some kind. With this recipe, we'll create an eggplant and pasta dish that will surely satisfy many. We'll be using the slow cooker to make the process as easy and stress-free as possible.
A slow cooker is a must-have for any parent's kitchen. It allows you to spend less time over the stove and more time with family. Making memories with your kids is always an important task that parents have. Your kids won't be little forever, so finding ways to spend extra time with them is important.
Without any further ado, let's get into this recipe. Make sure to leave a bookmark on this page so that you can come back to it when you're ready to go shopping or get cooking. We hope you enjoy this eggplant recipe as much as we do.
Eggplant and Tomato Sauce with Pasta
Ingredients:
1 (28 ounce) can diced tomatoes, drained
1 (6 ounce) can tomato paste
½ cup red wine or water
1 medium eggplant (about 1 pound), cut into ½-inch cubes
1 onion, finely chopped
2 garlic cloves, finely chopped
1 teaspoon dried oregano
Salt
16 ounces rotini pasta
Grated Parmesan cheese, for garnish if desired
Directions:
1. Combine tomatoes, tomato paste, wine, eggplant, onion, garlic, oregano, and ½ teaspoon salt in a 5-quart slow cooker; cover and cook on low 4 hours or until eggplant is soft and sauce is thick.
2. Just before sauce is done, bring a large pot of salted water to boil over high heat. Add pasta, and cook until al dente, about 10 minutes. Drain pasta, and toss with sauce. Garnish, if desired.