I love eggplant and was so tickled to see it in the box today. Maybe for today, maybe for later in the summer when you need some other eggplant ideas, try this slow-cooker recipe for an eggplant sauce. Love it. The original came from Better Homes and Gardens magazine. It calls for canned tomatoes, but when the tomatoes start coming in, it’s delicious made with fresh tomatoes.
1/2 pound bulk hot Italian sausage 1 medium eggplant (I’ll probably use both the eggplants that came in the box) 1 28-ounce can Italian-style whole peeled tomatoes in puree, cut up 1/2 pound fresh mushrooms, sliced 1 6-ounce can Italian-style tomato paste 1/2 cup chopped onion 1/2 cup dry red wine 6 cloves garlic, minced 1/2 cup assorted snipped fresh herbs (such as basil, oregano, thyme, and/or Italian [flat-leaf] parsley) 1/3 cup pitted Kalamata or other Italian olives, sliced Salt and ground black pepper (optional) 6 cups hot cooked penne pasta 1/4 cup grated or shredded Parmesan cheese 2 tablespoons toasted pine nuts (optional)
In a large skillet cook sausage over medium-high heat until brown. Drain off fat. If desired, peel eggplant. Cut eggplant into 1-inch pieces.
In a 4- to 5-1/2-quart slow cooker combine sausage, eggplant, tomatoes in puree, mushrooms, tomato paste, onion, wine, and garlic.
Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3-1/2 to 4 hours. Stir in herbs and olives. If desired, season to taste with salt and pepper.
Serve eggplant mixture over hot cooked pasta. Sprinkle with cheese and, if desired, pine nuts.