Eggplant Pasta: Sunday Slow Cooker Supper

Katie Jasiewicz | Katie's Cucina

Easy eggplant pasta with savory Italian sausage makes a complete meal. You don't have to have it over pasta, but we highly recommend it!

Eggplant Pasta Photo

Looking for a simple, yet heart-warming recipe to get you through the winter months? This easy recipe eggplant pasta with sausage made in the slow cooker fits the bill!

Some people are all about pre-cooking most of their slow cooker ingredients. When I’m in a rush to throw together a slow cooker meal before work, though, the last thing I want to do is pre-cook anything.

I typically plan ahead and will cut all the veggies I need for my slow cooker meal. Sometimes, if I’m really on my game, I’ll place everything into a gallon size zip top bag. Come morning time, all I have to do is dump the contents of the bag into the slow cooker, set the timer and hit start. That’s really the way I prefer to make my slow cooker meals.

Eggplant Pasta Picture

If you have time, you can feel free to brown the Italian sausage, onions, garlic and even the eggplant, then place in the slow cooker (5-10 minutes tops—add a little olive oil to the pan to keep it from sticking, and don’t forget to transfer the juices to the slow cooker, too).

But if you're in a rush like me—place it all in the slow cooker and “set it and forget it”! I served the sausage and eggplant over rotini pasta. That’s just what I had on hand—you don’t have to do the same as I did, or even use pasta at all. This makes a pretty hearty stew too.

Eggplant Pasta Image

A must though is serving the sausage and eggplant with fresh bread - my Italian bread with homemade roasted garlic butter, or Kate's Rosemary Roasted Garlic Bread Recipe would both be fantastic.  Casey's Panzanella Salad Recipe would also make a great side if you need to feed a crowd!

Keep it simple this winter and warm the hearts and souls of those you love by making this recipe for slow cooker sausage and eggplant.

    6 Servings

Ingredients

  • 15 ounces diced tomatoes, 1 can
  • 1 large onion, chopped
  • 2 cloves garlic, chopped
  • 2 medium eggplants, ends trimmed and cut into 1" chunks
  • 1 pound italian sausage, 5-6 links
  • 1/4 cup fresh basil, finely chopped
  • salt, to taste
  • black pepper, to taste
  • 1 pound rotini, optional and prepared separately

Directions

  1. In a 6 quart slow cooker add the diced tomatoes, onion, garlic, eggplant and salt. Mix well then place sausage links on top, covering with sauce.
  2. Place on low for 6-8 hours. Season with more salt and pepper if needed and stir in basil. Serve on top of pasta. 

Eggplant-pasta-photo

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Source: Adapted from My Recipes
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Katie-jasiewicz

About Katie

Katie is our resident one-pot meal fanatic, but you'll find that she's passionate about every kind of food, from dinners to desserts, on her blog Katie's Cucina.

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    1 Comments New Comment Subscribe

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    I have this in the slow cooker now. It smells so good! One question though. Could you please specify how much sauce to top the eggplant mixture with? I didn't see sauce listed in the ingredients so I topped it with the tomato sauce I had on hand we like tomatoes here so there is no such thing as too much tomatoes. Thanks!




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