I found this recipe online this morning and decided immediately to make it because I just happened to already have purchased an eggplant when I was at Target a few days ago. I'm so glad I did! It was very fresh tasting! Great over pasta. We just used regular elbow macaroni - but some whole wheat cavatappi or fusilli would've been great too! My family isn't big on the whole wheat pasta yet - but I'm working on it. Even though this is basically a vegetarian dish, you could easily saute some chicken breasts to top it with or some meatballs cooked with it. Chris told me that he would've liked it with mushrooms and sliced sausage. Well - there's always next time. The best part about this dish is you just let it sit all day and it smells so wonderful! This is also an EXTREMELY low calorie, low sodium and low fat dish. One last note - my kids even loved it!
To make this a clean eating dish - use whole grain pasta
To make this paleo - no noodles, serve over cooked chopped chicken breasts
Eggplant Pasta Sauce in the Crock Pot
Ingredients:
1 medium eggplant, peeled and cubed
1 28-ounce can crushed tomatoes (you could also use diced, but drain the can)
1 6-ounce can tomato paste
1/2 cup red wine (I used my Peter Vella boxed Merlot that I always have on hand)
1 tablespoon dried minced onion
2 teaspoons minced garlic
1 teaspoon oregano
Instructions:
Peel and cube eggplant. Add all ingredients to a 3 quart crock pot and set to low. Cook 5-7 hours. Serve over pasta.
Makes 8-10 servings depending on how much sauce you use on your pasta.
Nutrition is based on 8 servings.
Calories - 83, Fat - 0.12g, Sodium - 269, Potassium - 655mg, Total Carbs - 15.84g, Dietary Fiber - 5.9g, Sugars - 7.48g, Protein - 3.02g
