Crock Pot Pasta With Eggplant Sauce

• 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

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

eggplant, onion, green pepper, italianstyle tomatoes, italianstyle, mushrooms, garlic, sugar, red wine, water, oregano, olives, hot cooked penne pasta, parmesan cheese, nuts, salt

Taken from www.food.com/recipe/crock-pot-pasta-with-eggplant-sauce-91239 (may not work)