Tuesday, January 10, 2012

Eggplant, Peppers, Mushrooms and Olives Italian Sauce Recipe



1 medium eggplant
1 medium green, yellow or red pepper, chopped
1 (28 ounce) can Italian style tomatoes, cut up
1 (6 ounce) can Italian style tomato paste
1 8 oz can sliced mushrooms, drained or washed fresh mushrooms
2 cloves, minced garlic
1/4 cup water
1/2 teaspoon dried oregano
1/2 cup pitted calamata olives, sliced
2 tablespoon chopped fresh parsley
4 cups hot cooked penne pasta
Optional: 2 cups cubed cooked pork, chicken or beef
1/3 cup grated or shredded parmesan cheese
2 tablespoons toasted pine nuts (optional)

Peel eggplant, then cut into 1-inch cubes.

In a large size crockpot around 5 quarts,  combine eggplant, garlic, peppers, undrained tomatoes, tomato paste, mushrooms, garlic, water and oregano (add meat if using). Cook on low 7 to 8 hours. Stir in olives and parsley. Season to taste with salt and pepper.

Serve over pasta with parmesan cheese. Garnish with toasted pine nuts
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