Crock Pot Pasta with Eggplant Sauce
Dive into the rich, rustic flavors of Crock Pot Pasta with Eggplant Sauce—an effortless yet hearty dish perfect for cozy weeknight dinners. This recipe combines tender pasta with a slow-cooked, garlicky eggplant sauce infused with aromatic herbs like basil and oregano, all simmered to perfection in a crock pot. Featuring roasted eggplant, sweet onions, and a hint of spice from red pepper flakes, this vegetarian pasta dish delivers comforting, wholesome goodness in every bite. Topped with freshly grated Parmesan and bright parsley, it’s a true celebration of Mediterranean flavors. With minimal prep and the magic of slow cooking, this recipe offers the ultimate combination of convenience and deliciousness. Perfect for feeding a crowd or meal prepping!
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Recipe Information
Ingredients
- 12 oz Pasta (penne or fusilli)
- 1 large Eggplant
- 2 tbsp Olive oil
- 1 medium Yellow onion
- 4 cloves Garlic cloves
- 28 oz Diced tomatoes (canned)
- 2 tbsp Tomato paste
- 1 tsp Dried basil
- 1 tsp Dried oregano
- 0.5 tsp Red pepper flakes
- 1 cup Vegetable broth
- 0.5 cup Parmesan cheese (grated)
- 1 tsp Salt
- 0.5 tsp Black pepper
- 2 tbsp Fresh parsley (chopped)
Instructions
Prepare the eggplant by cutting it into 1-inch cubes. Sprinkle with a little salt and let it sit in a colander for about 15 minutes to remove excess moisture. Rinse with cold water and pat dry with paper towels.
In a medium skillet, heat olive oil over medium heat. Add diced onion and sauté for 3-4 minutes or until softened. Add minced garlic and cook for another minute until fragrant. Transfer the mixture to the crock pot.
Add the diced eggplant, canned diced tomatoes (with juices), tomato paste, dried basil, dried oregano, red pepper flakes, vegetable broth, salt, and black pepper to the crock pot. Stir to combine all ingredients.
Cover the crock pot and cook on low for 4 hours or until the eggplant is tender and the flavors are well combined.
About 20 minutes before the sauce is ready, cook the pasta according to package instructions until al dente. Drain and set aside.
Once the eggplant sauce is done, taste and adjust seasoning if needed. Mix the cooked pasta into the crock pot, ensuring it is well-coated with the sauce.
Serve warm, topped with grated Parmesan cheese and chopped fresh parsley for garnish.
Nutrition Facts
Calories |
1803 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 69.6 g | 89% | |
| Saturated Fat | 27.2 g | 136% | |
| Polyunsaturated Fat | 3.9 g | ||
| Cholesterol | 95 mg | 32% | |
| Sodium | 6969 mg | 303% | |
| Total Carbohydrate | 222.8 g | 81% | |
| Dietary Fiber | 42.3 g | 151% | |
| Total Sugars | 64.5 g | ||
| Protein | 87.4 g | 175% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1656 mg | 127% | |
| Iron | 11.5 mg | 64% | |
| Potassium | 4339 mg | 92% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
