Crock Pot Pasta With Eggplant Sauce

From: katew

On Jul 12, 2009

I agree this was a bland sauce but I don't mind that as you then have something to work with depending on who is eating it. I served half as made according to recipe and froze half after mixing cooked beef mince through it. Versatility is always a winner with me.

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.

From: Chef1MOM~Connie

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

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.