Meals Matter

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Contributed By: mnswishers
All You magazine

Quick, easy and I usually have most of the ingredients around the house - minus the eggplant. Add a salad and you have a complete meal!

Ingredients

28oz Can diced tomatoes, drained

6oz Can tomato paste

1/2 cup Red wine (or water)

Medium eggplant (approx 1 lb), cut into 1/2 cubes

1 Onion, finely chopped

2 cloves Garlic, finely chopped

1 tsp Dried oregano

Salt

1 lb Fusilli or other curly pasta

Preparation

Combine tomatoes, tomato paste, wine, eggplant, onion, garlic, oregano and 1/2 tsp salt in slow cooker and cook on low until eggplant is soft and sauce is thick, 5 to 7 hours.

Just before sauce is done, bring a large pot of salted water to boil over high heat. Add pasta and cook until al dente, about 10 minutes. Drain past, toss with sauce and serve.

Cook's Notes

Sprinkle with Parmesan cheese before serving.

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