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Pasta with Eggplant Sauce


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Rate this recipe 4.6/5 (18 Votes)


  • 8 oz bulk hot Italian sausage
  • 1 medium eggplant
  • 1 28 ounce can Italian-style whole peeled tomatoes in puree, cut up
  • 8 ounces fresh cremini and/or button mushrooms, sliced
  • 1 6 ounce can Italian-style tomato paste
  • 1/2 cup chopped onion (1 medium)
  • 1/2 cup dry red wine
  • 6 cloves garlic, minced
  • 1/2 cup assorted snipped fresh herbs (such as basil, oregano, thyme,
  • and/or Italian [flat-leaf] parsley)
  • 1/3 cup pitted Kalamata or other Italian olives, sliced
  • Salt and ground black pepper (optional)
  • 6 cups hot cooked penne pasta
  • 1/4 cup grated or shredded Parmesan cheese (1 ounce)
  • 2 tablespoons toasted pine nuts (optional)


Servings 6
Preparation time 25mins
Cooking time 420mins


Step 1

1. In a large skillet cook sausage over medium-high heat until brown. Drain off fat. If desired, peel eggplant. Cut eggplant into 1-inch pieces.

2. In a 4- to 5-1/2-quart slow cooker combine sausage, eggplant, tomatoes in puree, mushrooms, tomato paste, onion, wine, and garlic.

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. Stir in herbs and olives. If desired, season to taste with salt and pepper.

4. Serve eggplant mixture over hot cooked pasta. Sprinkle with cheese and, if desired, pine nuts.


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