1 28 ounce can crushed tomatoes
1 19 ounce can chick peas, rinsed and drained
6 cloves garlic, minced
1 teaspoon sugar
1 teaspoon Italian herb seasoning
1 tablespoon red wine vinegar
4 slices dried eggplant, finely chopped, optional
6 fresh basil leaves, finely snipped
12 ounces medium pasta shells
2 tablespoons grated Parmesan cheese
Combine the tomatoes, chick peas, garlic, sugar, seasoning, vinegar and eggplant in an electric slow cooker. Cover and cook on low for 6 to 8 hours to make the sauce. During the last hour, cook the shells separately and drain them; keep warm. Stir the basil into the sauce and serve it over the pasta. Top each serving with the cheese. Makes 6 servings.
Per serving: About 444 calories, 3.8 g fat (8% of calories), 0.5 g saturated fat, 1.6 mg cholesterol, 382 mg sodium, 2.2 g dietary fiber.
Crockpot Index | Recipe Index | Home