Instructions Jump to Ingredients ↑

  1. Peel eggplant, if desired; cut eggplant into 1-inch cubes. In a 3-1/2- to 5 1/2-quart slow cooker, combine eggplant, onion, undrained tomatoes, tomato paste, mushrooms, wine or broth, the water, garlic, and oregano.

  2. Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3-1/2 to 4 hours.

  3. Stir in olives and parsley. Season to taste with salt and pepper. Serve over pasta with Parmesan cheese . If desired, garnish with toasted pine nuts .


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