My Page
My Cookbooks
  • Main Cookbook
    Premium Members can have more than one cookbook in this list. They can keep private cookbooks just for organizing their recipes, or share them publicly with friends or the world. Learn more
My Account

Add this recipe to your:

Send this recipe:

Nutrition Facts

Serving Size 1 (412g)

Recipe makes 6 servings

Calories 389
Calories from Fat 44 (11%)
Amount Per Serving %DV
Total Fat 4.9g 7%
Saturated Fat 1.4g 7%
Monounsaturated Fat 1.8g
Polyunsaturated Fat 1.1g
Trans Fat 0.0g
Cholesterol 4mg 1%
Sodium 705mg 29%
Potassium 1099mg 31%
Total Carbohydrate 78.5g 26%
Dietary Fiber 14.4g 57%
Sugars 12.7g
Protein 11.7g 23%

detailed view...

how is this calculated?

Crock Pot Pasta With Eggplant Sauce

Recipe #91239 | 7½ hours | 20 min prep | add private note
Sharon123

By: Sharon123
May 14, 2004

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!

SERVES 6 (change servings and units)

Ingredients

Directions

  1. 1
    Peel eggplant, if desired; cut eggplant into 1-inch cubes.
  2. 2
    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.
  3. 3
    Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3 1/2 to 4 hours.
  4. 4
    Stir in olives and parsley.
  5. 5
    Season to taste with salt and pepper.
  6. 6
    Serve over pasta with Parmesan cheese.
  7. 7
    Garnish with toasted pine nuts.
  8. 8
    Makes 6 servings.
  9. 9
    Enjoy!
  10. 10
    Note: Sometimes I will throw in grated carrots, zucchini, and other fresh vegs.
  11. 11
    In a hurry?.
  12. 12
    Use canned spaghetti sauce!
  13. 13
    (Leave out the tomatoes, tomato paste.) Just add the wine, herbs, olives, etc.
  14. 14
    Enjoy!

Questions about this recipe?

Spot an error in this recipe?

Browse similar recipes by category

Featured Reviews for This Recipe

From: LizP

On May 16, 2009

We just thought this was ok. We love sauces like this, but this one was very bland when done. I was able to doctor it up nicely with a bunch of different seasonings and we loved it after that. I will make it again, but will be sure to have extra stuff around to season it.

1 person found this review helpful

  • Was this review helpful to you? YES | NO
  • reviewer icon

    From: Prose

    On Feb 8, 2009

    I really enjoyed this. Thank you for expanding my crock pot repertoire. I need more easy, hearty recipes like this. I actually doubled the recipe (I have a very large crock pot) and froze the leftovers for easy meals later. I did not use the green pepper. I used canned diced tomatoes, portabello mushrooms, no sugar, and a dash of red wine vinegar instead of red wine. For part of the water I used V8 juice (just for the sake of using it up). I added extra garlic and some crushed red pepper. The kalamata olives should not be omitted because they really make it good. I used nutritional yeast instead of parmesan, and did not use the pine nuts, but I think they would be good. Next time I will probably throw in some fresh basil with the parsley. I added some TVP during the last 10 minutes (while I cooked the pasta), and I'm glad I did, because it soaked up some of the extra liquid and added a little more texture and protein. My non-vegetarian husband and friend really liked it. The friend suggested adding zucchini next time. I will definitely make it again!

    0 people found this review helpful

  • Was this review helpful to you? YES | NO
  • reviewer icon

    From: Chef1MOM

    On Aug 31, 2006

    SHARON THIS IS WONDERFUL!!! Thank you for helping me in the forum and suggesting these recipes. I did sub zucchini for eggplant as that is what I had and the results are great! I left out olives as DH doesn't care for them, used Splenda instead of sugar and of course garden tomatoes instead of canned as you suggested. The whole house smelled delicious and dinner was great. I am taking a huge portion of this on a rigatoni casserole for the potluck picnic this weekend and will update. Oh yes, important to all others using this recipe. I made a second crock to freeze it is that delicious! Substitutions can be made with ease, 2nd crock added chunks of onions and hefty on the garlic as I like a garlic spag. sauce in the cold of winter. YUM

    3 people found this review helpful

  • Was this review helpful to you? YES | NO
  • reviewer icon

    From: sugarpea

    On May 31, 2004

    This was gooood. I followed the recipe and I wouldn't change a thing. I cooked it about 45 minutes longer than the recipe suggests in order to get the eggplant soft enough for our tastes. Not one complaint that our meal was vegetarian.

    3 people found this review helpful

  • Was this review helpful to you? YES | NO
  • Read all 5 reviews

    Sister Sites: Food Network | HGTV | HGTVPro | DIY | Fine Living | Great American Country | FrontDoor.com Real Estate | Ecologue

    Comparison Shop for Kitchen Appliances & Utensils at Shopzilla & BizRate

    UpMyStreet and uSwitch.com provide UK comparison services for Energy, Home Phone, Broadband, Credit Cards, Loans, Mobile Phones and Car Insurance

    © 2009 Scripps Networks, Inc. All rights reserved