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Ingredients
| eggplants: 2 |
| onions (chopped): 1 cup |
| red sweet peppers (chopped): 2 cups |
| garlic: 8 cloves |
| canned stewed tomatoes: 14.5 oz |
| canned tomato paste: 6 oz |
| light brown sugar (packed): 2 Tbl |
| Italian seasoning: 2 Tbl |
| red pepper flakes: 1/2 tsp |
| enriched egg noodles: 12 oz |
| kalamata olives: 1/3 cup |
Zesty Vegetable Pasta Sauce
Credit: www.bhg.com
User rating:
-
Prep Time
30 min -
Cook Time
360 min -
Servings
6 serving(s)
Tags
1. In a 5- to 7-quart slow cooker, combine eggplant, onion, sweet pepper, garlic, undrained tomatoes, tomato paste, brown sugar, Italian seasoning, and red pepper.
2. Cover and cook on low-heat setting for 10 to 12 hours or on high-heat setting for 5 to 6 hours.
3. Meanwhile, cook noodles according to package directions; drain and keep warm. Reserve 5 cups sauce; store* as directed below. Use in Double-Sauced Vegetable Lasagna (see recipe below). Stir olives into remaining sauce. Serve with hot cooked noodles and, if desired, Parmesan cheese. Garnish with fresh oregano sprigs. Makes 6 servings + reserves.