This recipe pushed me well outside my comfort zone — a true experiment. I called it a “hail mary” because I wasn’t sure how it would turn out, especially since it includes eggplant, an ingredient I rarely enjoy.
Eggplant has only won me over in two dishes. The first is Eggplant Parmesan, where it’s deep-fried and buried under sauce and cheese. The second is ratatouille, a dish a family member shared that slices eggplant thin and bakes it until it blends into the whole. That ratatouille gave me hope this Crock-Pot version might work: long, slow cooking with other vegetables could mellow the eggplant and make a flavorful sauce.
After simmering all day, the sauce turned out delicious. The eggplant disappears into the mix once you mash everything together, leaving a smooth, savory base. I was inspired by a magazine photo that paired eggplant and fennel with pasta — an unusual combination that sounded worth trying. In the end I loved the flavor and texture, and my taste testers did too.
Why you should try this easy Crock-Pot Italian pasta:
- Mostly fresh ingredients: apart from vegetable stock and white wine, the sauce is all fresh vegetables — eggplant, fennel, tomatoes, onion, and garlic. They simmer down and get mashed into a simple, flavorful sauce.
- Effortless prep: Chop the vegetables, toss them in the Crock-Pot, and let it cook. When the sauce’s ready, add pasta, stir occasionally, finish with cheese, and serve.
- Unique texture and flavor: The pasta cooks directly in the sauce and stock, so it absorbs flavor and ends up with a light coating rather than being drenched in sauce. It’s flavorful without being heavy.
- Pasta. Enough said.
On a personal note: my husband Seth has a deployment coming up. We recently learned it will likely be the earliest possible date, sometime in October, which has been difficult news. I’m focusing on making the most of our time together and would appreciate your thoughts and prayers for his safety and for strength during his absence. When he leaves, I figure a big bowl of this pasta will help.
Easy Crock-Pot Italian Pasta
- Author: Annie Chesson
- Prep Time: 10 mins
- Cook Time: 4 hours 40 mins
- Total Time: 4 hours 50 mins
- Yield: 8 servings
Ingredients
- 1 eggplant
- 1 bulb of fennel
- 1 onion
- 12 oz cherry tomatoes
- 2 cloves garlic
- 3 cups vegetable stock (or chicken stock)
- 1 cup dry white wine (pinot grigio recommended)
- 1 bay leaf
- 2 teaspoons Italian seasoning
- Pinch of red pepper flakes
- 1 box rigatoni pasta
- 1/2 cup grated Parmesan
- 1/2 cup grated mozzarella
- Fresh basil for garnish
Instructions
- Dice the eggplant, core and chunk the fennel, and cut the onion into large pieces.
- Slice the cherry tomatoes in half and mince the garlic.
- Place all vegetables in the Crock-Pot. Pour in the wine and 1 cup of the vegetable stock.
- Season with salt and pepper, add the Italian seasoning and red pepper flakes, and stir to combine.
- Add the bay leaf.
- Cook on low for 4 hours.
- Remove the lid, discard the bay leaf, and use a potato masher to mash the vegetables until smooth and free of large chunks.
- Add the remaining 2 cups of vegetable stock and the rigatoni.
- Stir so the pasta is well coated and press it down into the liquid so most of it is submerged.
- Cook on high for 30–40 minutes, or until the pasta is tender, stirring two or three times to ensure even cooking.
- Stir in the Parmesan and mozzarella, adjust seasoning with salt and pepper.
- Top with chopped basil and extra cheese before serving.
If you make this or any of my recipes, tag your photo on Instagram with #thegarlicdiaries — I love seeing your creations.
In the mood for more pasta? Try:
30 Minute Light Shrimp Scampi
Cold Soba Noodle Salad
Easy Veggie Lo Mein