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Send a Meal Blog

Monday, May 09 2011


  • 8  ounces  bulk hot Italian sausage
  • 1  medium  eggplant
  • 1  28-ounce can  Italian-style whole peeled tomatoes in puree, cut up
  • 8  ounces  fresh cremini and/or button mushrooms, sliced
  • 1  6-ounce can  Italian-style tomato paste
  • 1/2  cup  chopped onion (1 medium)
  • 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)


1. 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.

2. In a 4- to 5 1/2-quart slow cooker, combine sausage, eggplant, tomatoes in puree, mushrooms, tomato paste, onion, wine, and garlic.

3. 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/or pepper.

4. Serve eggplant mixture over hot cooked pasta. Sprinkle with cheese and, if desired, pine nuts.

nutrition facts

  • Servings Per Recipe 6 servings
  • Calories493, 
  • Total Fat (g)16, 
  • Saturated Fat (g)5,
  • Monounsaturated Fat (g)6, 
  • Polyunsaturated Fat (g)2, 
  • Cholesterol (mg)32, 
  • Sodium (mg)871, 
  • Carbohydrate (g)65, 
  • Total Sugar (g)7, 
  • Fiber (g)8, 
  • Protein (g)19, 
  • Vitamin C (DV%)58, 
  • Percent Daily Values are based on a 2,000 calorie diet
Posted by: Send a Meal AT 11:01 am   |  Permalink   |  0 Comments  |  Email

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