1 (28 ounce) can diced tomatoes, drained
1 (6 ounce) can tomato paste
½ cup red wine or water
1 medium eggplant (about 1 pound), cut into ½-inch cube
1 onion, finely chopped
2 garlic cloves, finely chopped
1 teaspoon dried oregano
16 ounces rotini pasta
Grated Parmesan cheese, for garnish if desired
1. Combine tomatoes, tomato paste, wine, eggplant, onion, garlic, oregano, and ½ teaspoon salt in a 5-quart slow cooker; cover and cook on low 4 hours or until eggplant is soft and sauce is thick.
2. Just before sauce is done, bring a large pot of salted water to boil over high heat. Add pasta, and cook until al dente, about 10 minutes. Drain pasta, and toss with sauce. Garnish, if desired.