Zesty vegetable pasta sauce
2 small eggplants, peeled, cut into 1-inch cubes
1 cup chopped onions
2 cups chopped red or sweet orange peppers
8 cloves garlic, minced
4 14.5-ounce cans Italian-style stewed tomatoes
6 ounces Italian-style tomato paste
2 tablespoons packed brown sugar
2 tablespoons Italian seasoning, crushed
1/4 to 1/2 teaspoon crushed red pepper
12 ounces extra-wide egg noodles
1/3 cup sliced, pitted kalamata or black olives
Finely shredded or grated Parmesan or Romano cheese (optional)
Fresh oregano sprigs
In a 5- to 7-quart slow cooker, combine eggplant, onions, peppers, garlic, tomatoes, tomato paste, brown sugar, Italian seasoning and crushed red pepper.
Cover and cook on low heat for 5 to 6 hours.
Meanwhile, cook noodles according to package directions. Drain and keep warm. Reserve 5 cups of sauce and store in an airtight container (use or freeze within three days). Stir olives into remaining sauce and serve with hot cooked noodles and, if desired, Parmesan cheese. Garnish with oregano sprigs.