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slow cooker eggplant pasta with sausage in bowl

Slow Cooker Eggplant Pasta with Sausage

  • Author: meredith
  • Prep Time: 25 minutes
  • Cook Time: 7 hours
  • Total Time: 7 hours 25 minutes
  • Yield: 6 servings 1x
  • Category: Main
  • Method: Slow Cooker
  • Cuisine: American


Slow cooker eggplant pasta made with sausage.  Seasoned with fresh basil, parsley and topped with parmesan.


  • 1 pound ground sausage (any kind)
  • 2 Tablespoons olive oil
  • 1 cup white onion, chopped
  • 3 garlic cloves, minced
  • 1/2 teaspoon fennel seed
  • 2 cups eggplant, chopped with skin removed
  • 1/2 cup fresh parsley
  • 1/4 cup fresh basil
  • 1/2 teaspoon oregano
  • 1/4 teaspoon salt
  • 14.5 oz. can of fire roasted tomatoes
  • 6 oz. can of tomato paste
  • 1/2 cup dry white wine
  • 1 cup water
  • heavy cream (optional)
  • fresh parmesan (optional)


  1. In a heavy bottom skillet, cook the ground sausage in about 2 T. of olive oil and set it aside.
  2. Using the same pan, saute the onion, garlic and fennel seeds until the seeds pop and start to crisp.
  3. Meanwhile, peel an eggplant with a vegetable peeler. Discard the peels and chop up two cups of the eggplant fruit into small cubes.
  4. Add the sausage, onion mixture and eggplant to your slow cooker.
  5. Next, chop up and add the fresh parsley, fresh basil and add the dried oregano and salt
  6. To the slow cooker, add the can of fire roasted tomatoes, tomato paste, dry white wine and water.
  7. Stir well and set your slow cooker for LOW at 3.5 hours or HIGH for 7 hours.
  8. When ready to serve, cook 10 oz. of your favorite pasta pasta in salted water and stir the pasta into the sauce.
  9. Stir in heavy cream and/or top with fresh parmesan (optional)

Keywords: eggplant pasta, slow cooker eggplant