Slow Cooker Vegetarian Eggplant Pasta

1. Peel eggplant, if desired; cut eggplant into 1-inch cubes.
2. In a 3 to 5 quart slow cooker combine eggplant, onion, green pepper, undrained tomatoes, tomato paste, mushrooms, garlic, sugar (if using), wine, water, and oregano.
3. Cover. Cook on Low for 7 to 8 hours or on High for 2 to 4 hours.
4. Stir in olives and parsley.
5. Season to taste with salt and pepper.
6. Serve over pasta with Parmesan cheese.
7. Garnish with toasted pine nuts.

Happy Crocking!

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XOXO,

Jenn