Cooking modeprevents your screen from turning off”

Slow-Cooked Eggplant Spinach Pasta

Tender eggplant and fresh spinach slowly cooked with red wine and Italian seasoning, then spooned over spiral pasta for a simple and satisfying vegetable dinner.

Couverts4 servings

estimated costs pp $1.40

Deel dit recept via E-mail Deel op Facebook Print Recipe

Equipment

• Colander
• Cutting board
• Frying pan
• Knife
• large saucepan
• slow cooker
• Wooden spoon

Ingredients

• ▢ 340 g spiral pasta
• ▢ 1 medium eggplant cut into 2 cm cubes
• ▢ 170 g fresh spinach
• ▢ 2 tablespoons olive oil
• ▢ 30 ml dry red wine
• ▢ 120 ml vegetable broth
• ▢ 2 cloves garlic minced
• ▢ 1 teaspoon dried Italian herbs
• ▢ ½ teaspoon fine sea salt
• ▢ ¼ teaspoon ground black pepper

Get ingredients with

Get Recipe Ingredients

Instructions

• Heat 1 tablespoon of the olive oil in a frying pan over medium-high heat.
• Add half of the eggplant cubes.
• Cook until lightly browned on all sides.
• Transfer the browned eggplant to the slow cooker.
• Add the remaining olive oil to the frying pan.
• Brown the remaining eggplant.
• Transfer it to the slow cooker.
• Add the garlic, Italian herbs, salt and black pepper.
• Pour in the red wine and vegetable broth.
• Stir until evenly combined.
• Cover the slow cooker.
• Cook on low for 3 hours.
• Add the fresh spinach.
• Stir the spinach into the eggplant mixture.
• Cover and cook for another 15 minutes.
• Bring a large saucepan of salted water to a boil.
• Cook the spiral pasta according to the package instructions until al dente.
• Reserve 120 ml of the pasta water.
• Drain the pasta.
• Stir enough reserved pasta water into the eggplant mixture to create a light sauce.
• Divide the pasta among 4 plates.
• Spoon the eggplant and spinach mixture over the pasta.
• Serve immediately.

Notes & Wine Advice

Serving Suggestions

Serve the pasta with a green salad or warm garlic bread. Sprinkle with red pepper flakes, fresh basil or chopped parsley immediately before serving. Vegetarians can add ricotta or grated Parmesan, while vegans can use a suitable plant-based alternative.

Recipe Notes

The original recipe contained very little liquid, which could cause the vegetables to dry out or stick during four hours of slow cooking. Vegetable broth has therefore been added, and the spinach is stirred in near the end so that it retains more colour and texture. Check the pasta packaging when an egg-free or vegan dish is required.

Variations

Add chopped tomatoes for a richer sauce or include mushrooms with the eggplant. Replace the spiral pasta with penne, fusilli or another short pasta. For extra heat, add red pepper flakes with the Italian herbs.

Storage

Store the cooked pasta and vegetable mixture separately in airtight containers in the refrigerator for up to three days. Reheat the vegetables thoroughly in a saucepan and add a splash of water or vegetable broth if the sauce has thickened.

Wine Advice

A medium-bodied Chianti complements the eggplant, spinach and Italian herbs. Pinot Grigio is a lighter alternative when white wine is preferred.

Nutrition values

Serving: 1 plate | Calories: 390 kcal | koolhydraten: 66 g | Eiwitten: 12 g | Vet: 10 g | Verzadigd vet: 2 g | Natrium: 390 mg | Suiker: 6 g

————————————————————————————————–

Course; Crockpot / Slowcooker / Dinner / Main Course / Pasta / Vegetables

Cuisine; Italian

Season: All Seasons / Autumn / Winter

Diets; Dairy-Free / Egg-Free / Flexitarian / Healthy / Low Sugar / Nut Free / Pescatarian / Soy Free / Vegan / Vegetarian

Occasions Family Dinner / Healthy Eating / Weekend

Eggplant spinach pasta is a hearty vegetable dinner featuring browned eggplant, gently wilted spinach and spiral pasta. The vegetables cook slowly with garlic, Italian herbs, red wine and vegetable broth, creating a light yet flavoursome sauce. It is a practical family meal that requires only a short period of active preparation.

Eggplant spinach pasta

Eggplant works particularly well in slowly cooked dishes because its firm, spongy flesh absorbs surrounding flavours. Browning the cubes before placing them in the slow cooker improves their colour and gives them a deeper, more savoury taste. Cooking the eggplant in two batches prevents overcrowding and allows the pieces to brown instead of steaming.

Fresh spinach is added during the final 15 minutes. This is considerably later than in the original recipe, which instructed that it cook for the full four hours. Adding it near the end preserves more of its colour, flavour and texture while still giving it enough time to soften.

Creating a light vegetable sauce

The original recipe included only two teaspoons of red wine and no other cooking liquid. That amount would provide very little protection against sticking or drying during several hours in a slow cooker. A small quantity of vegetable broth has therefore been included to keep the eggplant moist and help distribute the seasonings.

Dry red wine supplies acidity and depth without making the finished dish taste strongly alcoholic. Garlic and Italian herbs complement the vegetables, while salt and black pepper provide the basic seasoning. For an alcohol-free variation, replace the wine with additional vegetable broth and one teaspoon of red wine vinegar.

Choosing and cooking the pasta

Spiral pasta captures pieces of eggplant and spinach between its curves, but fusilli, rotini or penne are equally suitable. Cook it separately just before the vegetables have finished. The pasta should remain slightly firm because it will continue softening when combined with the hot sauce.

Reserve a little pasta water before draining. Its starch helps loosen the vegetable mixture while giving it a more cohesive texture. Add only as much as needed because the sauce should lightly coat the pasta rather than turn soupy. More pasta inspiration can be found in the pasta recipe collection.

Useful additions and variations

Chopped tomatoes can be added for a richer, redder sauce. Mushrooms, courgette or roasted bell pepper also work well with eggplant. Red pepper flakes provide heat, while fresh basil or parsley adds colour immediately before serving.

Vegetarians may finish the dish with ricotta, grated Parmesan or crumbled feta. For a vegan version, leave out dairy cheese or select a suitable plant-based alternative. This slow cooker vegetable pasta can also be served with garlic bread or a fresh dish from the salad collection.

Food safety and storage

Wash the spinach thoroughly when it is not sold as ready to eat. Use clean utensils and avoid leaving the cooked vegetables or pasta at room temperature for longer than necessary. General storage and preparation recommendations are available in the FDA safe food handling guidance.

Refrigerate leftovers in airtight containers within two hours. Keeping the pasta and vegetables separate helps prevent the pasta from becoming overly soft. Use refrigerated leftovers within three days and reheat them until steaming hot throughout. Add a small amount of broth or water if the sauce has thickened during storage.

A practical family dinner

The vegetables can be prepared earlier in the day and left to cook with minimal attention. Add the spinach and cook the pasta shortly before the meal is served. Browse the Crockpot collection for more dishes suited to this convenient cooking method.

A medium-bodied Chianti complements the earthy eggplant, garlic and herbs, while Pinot Grigio provides a lighter alternative. Serve the finished eggplant spinach pasta immediately so the pasta stays firm and the spinach retains its fresh colour.