Crock Pot Pasta With Eggplant Sauce Recipes

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SLOW-COOKER EGGPLANT AND TOMATO SAUCE WITH PASTA

Bring Italian flavors to your dinner table with this easy recipe of pasta - tossed with slow cooked tomato and eggplant sauce.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 4h15m

Yield 6

Number Of Ingredients 10



Slow-Cooker Eggplant and Tomato Sauce with Pasta image

Steps:

  • Spray 5- to 6-quart slow cooker with cooking spray. In slow cooker, mix all ingredients except pasta and cheese.
  • Cover; cook on Low heat setting 4 hours or until eggplant is soft and sauce is thick.
  • About 15 minutes before serving, cook and drain pasta as directed on package. Toss pasta with eggplant and tomato sauce. Garnish individual servings with cheese.

Nutrition Facts : Calories 360, Carbohydrate 76 g, Fiber 9 g, Protein 13 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 720 mg

1 can (28 oz) Muir Glen™ Organic diced tomatoes, drained
1 can (6 oz) 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 leaves
1/2 teaspoon salt
1 package (16 oz) rotini pasta
Shredded Parmesan cheese, if desired

CROCK POT PASTA WITH EGGPLANT SAUCE

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



Crock Pot Pasta With Eggplant Sauce image

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!

1 medium eggplant
1 medium onion, chopped
1/2 green pepper, chopped (optional)
1 (28 ounce) can Italian-style tomatoes, cut up
1 (6 ounce) can Italian-style tomato paste
1 (4 ounce) can sliced mushrooms, drained or 1/2 cup fresh mushrooms, sliced
2 garlic cloves, minced
1 -2 teaspoon sugar (optional)
1/4 cup dry red wine
1/4 cup water
1 1/2 teaspoons dried oregano, crushed
1/2 cup pitted kalamata olives or 1/2 cup pitted ripe olives, sliced
2 -4 tablespoons snipped fresh parsley
4 cups hot cooked penne pasta
1/3 cup parmesan cheese (grated or shredded)
2 tablespoons toasted pine nuts (optional)
salt and pepper

PASTA WITH ROASTED EGGPLANT SAUCE

If you like eggplant, you should try this! The sauce for this pasta is made by roasting eggplant and garlic in the oven, then making a paste from it after it's soft. Make sure you find the perfect eggplant, otherwise it could leave you with a bitter recipe. It turned out great for me!

Provided by TERESA64151

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Pasta Sauce Recipes     Tomato

Time 45m

Yield 4

Number Of Ingredients 9



Pasta with Roasted Eggplant Sauce image

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Spread eggplants and garlic cloves on a rimmed baking sheet. Brush with 1/2 cup olive oil; season with salt and pepper.
  • Roast in the preheated oven until soft, about 20 minutes.
  • Bring a large pot of lightly salted water to a boil while eggplants and garlic are roasting. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain.
  • Heat 2 tablespoons oil in a large skillet over medium heat. Add onion; cook and stir until softened, about 5 minutes.
  • Place eggplants and garlic in a food processor; process into a smooth paste. Stir paste into the onions in the skillet. Stir in tomatoes. Cook until heated through, about 5 minutes. Season sauce with salt and pepper. Toss hot penne and basil into the sauce and mix together.

Nutrition Facts : Calories 827.2 calories, Carbohydrate 104.8 g, Fat 37.8 g, Fiber 12.4 g, Protein 19.5 g, SaturatedFat 5.5 g, Sodium 359.1 mg, Sugar 15 g

2 small eggplants, peeled and cut into 1-inch cubes
6 cloves garlic, crushed and peeled
½ cup extra-virgin olive oil
salt and ground black pepper to taste
1 (16 ounce) package penne pasta
2 tablespoons extra-virgin olive oil
1 yellow onion, finely chopped
1 (28 ounce) can diced tomatoes
1 cup fresh basil leaves

CROCK POT VEGETABLE PASTA

Make and share this Crock Pot Vegetable Pasta recipe from Food.com.

Provided by Audrey M

Categories     Vegetable

Time 2h10m

Yield 6 serving(s)

Number Of Ingredients 16



Crock Pot Vegetable Pasta image

Steps:

  • Rub 2 Tablespoons of butter or margarine in liner of crock pot.
  • Place zucchini, yellow squash, carrots, mushrooms, broccoli, onions, garlic and seasonings in bottom of crock pot.
  • Sprinkle Parmesan cheese on top of vegetables.
  • Cover and cook on High for 2 hours.
  • Cook fettucini according to package directions; drain. Add cooked fettucine, mozzarella cheese, cream and egg yolks. Stir ingredients into crock pot.
  • Place lid back onto crock pot and cook for 15 to 30 minutes until heated.
  • Can turn to LOW up to 30 minutes before serving.

Nutrition Facts : Calories 503.6, Fat 28.2, SaturatedFat 16.2, Cholesterol 189.7, Sodium 561.9, Carbohydrate 42.7, Fiber 3.2, Sugar 3.6, Protein 22

2 tablespoons butter or 2 tablespoons margarine
1 medium zucchini, cut 1/4 inch slices
1 medium yellow squash, 1/4 inch slices
2 medium carrots, thinly sliced
1 1/2 cups fresh mushrooms, sliced
10 ounces cut up frozen broccoli
4 green onions, sliced
1 garlic clove, minced
1/2 teaspoon dried basil
1/4 teaspoon salt
1/2 teaspoon pepper
1 cup grated parmesan cheese
12 ounces fettuccine pasta
1 cup shredded mozzarella cheese
1 cup cream
2 egg yolks

PASTA WITH EGGPLANT SAUCE

This was my mother's recipe and is a nice way to incorporate eggplant into a meal. The thick, chunky sauce is splendid. I like to have it with a glass of red wine, crusty Italian bread and a tossed salad.-Jean Lawrence, Rochester, New York

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 6 servings.

Number Of Ingredients 14



Pasta with Eggplant Sauce image

Steps:

  • In a Dutch oven, saute the eggplant, onion, parsley and garlic in oil until tender. , Stir in the tomatoes, wine, tomato paste, mushrooms, sugar, oregano and salt. Bring to a boil. Reduce heat; simmer, uncovered, until thickened, 10-15 minutes, stirring occasionally., Meanwhile, cook pasta according to package directions. Drain pasta. Serve with sauce. Sprinkle with cheese.

Nutrition Facts : Calories 385 calories, Fat 11g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 782mg sodium, Carbohydrate 61g carbohydrate (11g sugars, Fiber 7g fiber), Protein 11g protein.

1 large eggplant, cut into 1-inch cubes
1/2 cup finely chopped onion
2 tablespoons minced fresh parsley
1 garlic clove, chopped
1/4 cup olive oil
1 can (14-1/2 ounces) Italian stewed tomatoes, cut up
1/2 cup dry red wine or chicken broth
1 can (6 ounces) Italian tomato paste
1 can (4-1/2 ounces) sliced mushrooms, drained
1 teaspoon sugar
1 teaspoon dried oregano
1/2 teaspoon salt
3/4 pound thin spaghetti
Grated Parmesan cheese

EGGPLANT PARMESAN FOR THE SLOW COOKER

Eggplant Parmesan recipe for the slow cooker, made in layers with marinara sauce and cheese.

Provided by jboettcher2

Categories     World Cuisine Recipes     European     Italian

Time 5h30m

Yield 8

Number Of Ingredients 10



Eggplant Parmesan For the Slow Cooker image

Steps:

  • Place eggplant slices in a large bowl in layers, sprinkling each layer with salt. Let stand for 30 minutes to drain. Rinse and dry on paper towels.
  • Heat olive oil in a large skillet over medium heat. Whisk eggs with water and flour until smooth. Dip eggplant slices in batter and fry in the hot oil until golden brown, working in batches of 2 to 3 slices at a time.
  • Mix seasoned bread crumbs with Parmesan cheese in a bowl. Place 1/4 of the eggplant slices into a slow cooker and top with 1/4 of the crumbs, 1/4 of the marinara sauce, and 1/4 of the mozzarella cheese. Repeat layers three more times.
  • Cover and cook on Low until tender and flavors have blended, 4 to 5 hours.

Nutrition Facts : Calories 400.9 calories, Carbohydrate 38.6 g, Cholesterol 89.5 mg, Fat 18.3 g, Fiber 12.5 g, Protein 23 g, SaturatedFat 8.3 g, Sodium 1870.3 mg, Sugar 17.4 g

4 eggplant, peeled and cut into 1/2-inch slices
1 tablespoon salt, or as needed
1 cup extra-virgin olive oil, or as needed
2 eggs
⅓ cup water
3 tablespoons all-purpose flour
⅓ cup seasoned bread crumbs
½ cup grated Parmesan cheese
1 (32 ounce) jar prepared marinara sauce
1 (16 ounce) package mozzarella cheese, sliced

PASTA WITH GRILLED EGGPLANT SAUCE

Provided by Florence Fabricant

Categories     dinner, pastas, main course

Time 1h5m

Yield 6 servings

Number Of Ingredients 9



Pasta With Grilled Eggplant Sauce image

Steps:

  • Slice the eggplants horizontally one-half-inch thick. Dust the slices with salt, place in a colander over a bowl and set aside for 30 minutes.
  • Light a barbecue or an oven broiler.
  • After 30 minutes rinse the salted eggplant in cold water and pat dry on paper towels. Brush the eggplant slices with four tablespoons of the olive oil and grill or broil them, turning them once, until they are lightly browned.
  • Bring a large pot of salted water to a boil for the pasta.
  • While the water is coming to a boil, heat the remaining tablespoon of olive oil in a large skillet. Add the onion and saute over medium heat until it turns golden, add the garlic and saute a few seconds longer. Chop the grilled eggplant and add it to the skillet. Remove from heat.
  • Boil the pasta until it is al dente, about eight minutes. Drain it. Reheat the onion and eggplant mixture in the skillet and add the tomatoes. Mix. Add the pasta, mix again, fold in the basil and season to taste with salt and pepper.
  • Serve at once with Parmesan cheese on the side.

2 medium-size eggplants, about 1 pound each
Salt
5 tablespoons extra-virgin olive oil
1 pound penne or rigatoni
1/2 cup chopped onion
2 large garlic cloves, minced
6 ripe plum tomatoes, chopped
1 tablespoon chopped fresh basil
Freshly grated Parmesan cheese

PASTA WITH EGGPLANT SAUCE

Provided by Moira Hodgson

Categories     dinner, pastas, main course

Time 2h25m

Yield 4 to 6 servings

Number Of Ingredients 16



Pasta With Eggplant Sauce image

Steps:

  • Cut the eggplant in slices one-quarter-inch thick. Place slices in layers in a colander, salting as you go. Leave for one hour. Wipe the eggplant dry with paper towels.
  • Dredge the slices lightly with flour. Heat the oil in a large skillet and fry the eggplant a few slices at a time until golden on both sides. Remove and drain on paper towels.
  • Prepare the sauce. Using one-quarter cup of the oil you have used for the eggplant, sautee the onion until soft. Add the meat, oregano, cinnamon, salt and pepper, tomatoes and tomato paste. Cook for one hour, covered.
  • Cut eggplant into strips.
  • Cook the pasta in five quarts boiling water, until al dente.
  • Place the pasta in a heated serving dish. Add the sauce and arrange the eggplant on top. Sprinkle with the basil and serve. Pass the cheese separately.

Nutrition Facts : @context http, Calories 941, UnsaturatedFat 53 grams, Carbohydrate 71 grams, Fat 66 grams, Fiber 7 grams, Protein 19 grams, SaturatedFat 8 grams, Sodium 889 milligrams, Sugar 9 grams, TransFat 1 gram

1 large or three small eggplants
Coarse salt
Flour for dredging
1 1/2 to two 2 cups peanut or safflower oil
1 onion, chopped
2 cloves garlic, minced
1/2 pound ground beef
1/2 teaspoon oregano
1/2 teaspoon cinnamon
Coarse salt and freshly ground pepper to taste
1 1/2 pounds tomatoes, peeled, seeded and chopped
1 tablespoon tomato paste
1 pound tortiglioni
1 tablespoon butter
2 tablespoons fresh chopped basil
Freshly grated parmesan cheese

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