Date added: December 18, 2007
1. Coat a 3 1/2 or 4-quart slow cooker with nonstick cooking spray. In the slow cooker combine eggplant, onion and olives. Stir in pasta sauce.
2. Cover and cook on low-heat setting for 3 to 4 hours. Cook pasta according to package directions; drain. Serve sauce over hot cooked pasta. Sprinkle with parmesan cheese.
| Per serving | % Daily Value* |
| Calories 234 | 12% |
| Fat 5g | 8% |
| Cholesterol 6mg | 2% |
| Sodium 467mg | 19% |
| Carbohydrates 39g | 12% |
No reviews yet, be the first to add one.
Comments and questions :: Eggplant Sauce with Whole Wheat Pasta
Post comments, suggestions, substitutions, or questions below. Please use the stars to the right to rate the recipe.