Best 3 Crock Pot Pasta With Eggplant Sauce Recipes

Indulge in the culinary delight of Crock-Pot Pasta with Eggplant Sauce, a symphony of flavors that will tantalize your taste buds. This delectable dish features tender pasta, enveloped in a rich and savory eggplant sauce, roasted to perfection. The eggplant, with its soft and smoky texture, blends seamlessly with aromatic spices, creating a flavorful masterpiece. Accompanying this main course is a collection of complementary recipes that elevate the dining experience. Discover the secrets to crafting a refreshing Cucumber Salad, adding a crisp and refreshing touch to balance the richness of the pasta. Elevate your meal with a flavorful Homemade Garlic Bread, perfect for dipping and savoring the succulent sauce. Complete your culinary journey with a delightful dessert, Chocolate Mousse, a light and airy treat that provides a sweet ending to this satisfying feast. Get ready to embark on a culinary adventure with Crock-Pot Pasta with Eggplant Sauce and its accompanying recipes, sure to leave a lasting impression on your palate.

Here are our top 3 tried and tested recipes!

SLOW COOKER EGGPLANT PASTA WITH SAUSAGE

Slow Cooker Eggplant Pasta with Sausage image

Slow cooker eggplant pasta made with sausage. Seasoned with fresh basil, parsley and topped with parmesan.

Provided by meredith

Categories Main

Number Of Ingredients 16

Ingredients

1 pound ground sausage (any kind)
2 Tablespoons olive oil
1 cup white onion (chopped)
3 garlic cloves (minced)
1/2 teaspoon fennel seed
2 cups eggplant (chopped with skin removed)
1/2 cup fresh parsley
1/4 cup fresh basil
1/2 teaspoon oregano
1/4 teaspoon salt
14.5 oz. fire roasted tomatoes
6 oz. tomato paste
1/2 cup dry white wine
1 cup water
heavy cream (optional)
fresh parmesan (optional)

Steps:

In a heavy bottom skillet, cook the ground sausage in about 2 T. of olive oil and set it aside.
Using the same pan, saute the onion, garlic and fennel seeds until the seeds pop and start to crisp.
Meanwhile, peel an eggplant with a vegetable peeler. Discard the peels and chop up two cups of the eggplant fruit into small cubes.
Add the sausage, onion mixture and eggplant to your slow cooker.
Next, chop up and add the fresh parsley, fresh basil and add the dried oregano and salt
To the slow cooker, add the can of fire roasted tomatoes, tomato paste, dry white wine and water.
Stir well and set your slow cooker for LOW at 3.5 hours or HIGH for 7 hours.
When ready to serve, cook 10 oz. of your favorite pasta pasta in salted water and stir the pasta into the sauce.
Stir in heavy cream and/or top with fresh parmesan (optional)

Nutrition Facts : ServingSize 1 Cup, Calories 349 kcal, Sugar 7 g, Sodium 914 mg, Fat 25 g, SaturatedFat 7 g, TransFat 0.2 g, Carbohydrate 14 g, Fiber 3 g, Protein 14 g, Cholesterol 54 mg, UnsaturatedFat 15 g

PASTA ALLA NORMA (EGGPLANT PASTA)

Pasta alla Norma (Eggplant pasta) image

Recipe video above. This is a traditional Italian pasta dish from Sicily, usually begun by cooking eggplant on the stove in a hefty amount of oil. I prefer roasting the eggplant - less oil plus the eggplant holds its shape better, especially when you roast at a high temp to caramelise the surface!Finishing with a good amount of fresh basil is traditional but even if you don't have any, there's other alternatives to add a touch of other flavour - such as fresh thyme, or extra dried herbs in the sauce.This is an excellent and satisfyingly "meaty" vegetarian main dish that will have even card-carrying carnivores asking for seconds!

Provided by Nagi

Categories Mains

Number Of Ingredients 15

Ingredients

800g / 1.6 lb eggplant (, cut into 2.5cm/1" cubes (2 medium/large ones))
2 tbsp extra virgin olive oil
1/2 tsp each salt and pepper
2 tbsp extra virgin olive oil
2 garlic cloves (, finely minced)
1/2 small onion (, very finely chopped (or 2 eschallots))
1/4 cup dry white wine (, anything not too sweet or woody (Note 1))
700g / 24 oz tomato passata ((aka tomato puree, Note 2))
1/4 cup water
1 tsp dried Italian herbs (or oregano)
1/2 tsp red pepper flakes (, optional (for a hint of heat))
1/2 tsp each salt and pepper
300g / 10 oz spaghetti or other pasta, long or short ((macaroni, rigatoni, penne, ziti, fettucini, bucatini))
1/2 cup basil leaves (, roughly chopped (Note 3))
Parmesan cheese (, grated (or ricotta salata if you have it - more traditional))

Steps:

Preheat oven to 240°C / 450°F (220°C fan). Line a tray with baking / parchment paper.
Toss eggplant with oil, salt and pepper. Spread on the tray and roast for 20 minutes.
Flip, then roast for a further 5 minutes. Cool on tray (this helps the eggplant hold its shape when tossing).
Bring a large pot of salted water to the boil. Start cooking the pasta a couple of minutes after you start making the sauce (next section), until al dente or to your liking.
Heat oil in a very large skillet over medium heat. Add garlic, cook for 20 seconds until golden, then add onion and cook for 2 to 3 minutes until translucent and cooked through.
Increase heat to medium-high and add wine, if using. Let it simmer, scraping the base of the pan to deglaze, until the wine mostly evaporates.
Add tomato passata. Now pour the water into the passata bottle, screw on the lid, shake, and pour that in too (waste nothing!)
Add dried herbs, red pepper flakes, salt and pepper. Stir and simmer 5 minutes.
Stir in eggplant, then add cooked and drained pasta. GENTLY toss until pasta is coated in the sauce (so the eggplant doesn't turn into complete mush!).
Serve immediately, garnished with a good pinch of fresh basil and parmesan.

Nutrition Facts : Calories 530 kcal, Carbohydrate 83 g, Protein 15 g, Fat 16 g, SaturatedFat 2 g, Sodium 828 mg, Fiber 12 g, Sugar 18 g, ServingSize 1 serving

SLOW-COOKER EGGPLANT AND TOMATO SAUCE WITH PASTA

Slow-Cooker Eggplant and Tomato Sauce with Pasta image

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

Ingredients

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

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

Tips:

To save time, use pre-cooked eggplant. You can find it in the freezer section of most grocery stores.
If you don't have a crock pot, you can make this recipe in a slow cooker.
To make the sauce extra creamy, add a tablespoon of heavy cream or sour cream.
Serve the pasta with a sprinkle of grated Parmesan cheese.
Leftovers can be stored in the refrigerator for up to 3 days.

Conclusion:

This crock pot pasta with eggplant sauce is a delicious and easy weeknight meal. It's perfect for busy families or anyone who loves a hearty and flavorful pasta dish. The combination of eggplant, tomatoes, and spices creates a rich and satisfying sauce that's sure to please everyone at the table. Serve it with a side of salad or bread for a complete meal.