Chunks of eggplant cook in a slow cooked spaghetti sauce offering a low calorie alternative to ground beef or sausage. From Better Homes and Gardens. French and Italian!
Provided by Sharon123
Categories Vegetable
Time 7h20m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- Peel eggplant, if desired; cut eggplant into 1-inch cubes.
- In a 3 to 5 quart crock pot combine eggplant, onion, green pepper, undrained tomatoes, tomato paste, mushrooms, garlic, sugar (if using), wine, water, and oregano.
- Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3 1/2 to 4 hours.
- Stir in olives and parsley.
- Season to taste with salt and pepper.
- Serve over pasta with Parmesan cheese.
- Garnish with toasted pine nuts.
- Makes 6 servings.
- Enjoy!
- Note: Sometimes I will throw in grated carrots, zucchini, and other fresh vegs.
- In a hurry?.
- Use canned spaghetti sauce!
- (Leave out the tomatoes, tomato paste.) Just add the wine, herbs, olives, etc.
- Enjoy!
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