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paste w eggplant sauce; food
Topic Started: Apr 24 2009, 05:45 PM (63 Views)
maddie
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Pasta with Eggplant Sauce

* 1 medium eggplant
* 1 medium onion, chopped
* 1 28-ounce can Italian-style tomatoes, cut up
* 1 6-ounce can Italian-style tomato paste
* 1 4-ounce can sliced mushrooms, drained
* 2 cloves garlic, minced
* 1/4 cup dry red wine
* 1/4 cup water
* 11/2 teaspoons dried oregano, crushed
* 1/2 cup pitted kalamata olives or pitted ripe olives, sliced
* 2 tablespoons snipped fresh parsley
* 4 cups hot cooked penne pasta
* 1/3 cup grated or shredded Parmesan cheese
* 2 tablespoons toasted pine nuts (optional)


1. Peel eggplant, if desired; cut eggplant into 1-inch cubes. In a 3-1/2- to 5-1/2-quart crockery cooker combine eggplant, onion, undrained tomatoes, tomato paste, mushrooms, garlic, wine, water, and oregano.


2. 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.


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