Slow-Cooker Eggplant Tomato Sauce with Pasta

Slow-Cooker Eggplant Tomato Sauce with Pasta

Cost per serving: $1.43

You can give the sauce even more flavor by stirring in ¼ cup chopped fresh basil or sprinkling with grated Parmesan.


  • 1 28-oz. can diced tomatoes, drained $
  • 1 6-oz. can tomato paste
  • 1/2 cup red wine or water $
  • 1 medium eggplant (about 1 lb.), cut into 1/2-inch cubes
  • 1 onion, finely chopped $
  • 2 cloves garlic, finely chopped
  • 1 teaspoon dried oregano
  • Salt
  • 1 pound fusilli or other curly pasta


  1. 1. Combine tomatoes, tomato paste, wine or water, eggplant, onion, garlic, oregano and 1/2 tsp. salt in slow cooker and cook on low until eggplant is soft and sauce is thick, 5 to 7 hours.
  2. 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, toss with sauce and serve.

All You
JUNE 2009