I'm totally coming around to crockpot pasta. It's an easy way to deal with pasta, especially on a lazy Sunday when I don't feel like sauteing eggplant, boiling water, and cooking tomato sauce all at once. This is a great recipe for a work-from-home person, since you do need to cook the eggplant first, and then add the tomato sauce and pasta later.
Ingredients:
1 large eggplant
1 jar tomato sauce
1/2 box whole wheat pasta (if you use a full box, use 2 jars)
Garlic and lots of it
Veggie crumbles
Parmesan cheese
Procedure:
1. Peel and chop eggplant and put in greased crockpot.
2. Dice garlic, add to eggplant. Add some more olive oil and salt.
3. Cook on high for 1-2 hours.
4. Add tomato sauce when eggplant is soft and tasty.
5. Add pasta and crumbles when there is about 45-60 minutes cooking time left. (I rinse the pasta in a colander so it has a little more water. You may want to do this too.)
6. Serve when pasta is cooked through garnished with Parmesan cheese.
No comments:
Post a Comment