1 28-oz. can diced tomatoes, drained
1 6-oz. can tomato paste
1/2 cup red wine or water
1 medium eggplant (about 1 lb.), cut into 1/2-inch cubes
1 onion, finely chopped
2 cloves garlic, finely chopped
1 teaspoon dried oregano
1 pound fusilli or other curly pasta
1. Combine tomatoes, tomato paste, wine or water, eggplant, onion, garlic, oregano and 1/2 tsp. salt in slow cooker and cook on low until eggplant is soft and sauce is thick, 5 to 7 hours.
2. Just before sauce is done, bring a large pot of salted water to boil over high heat. Add pasta and cook until al dente, about 10 minutes. Drain pasta, toss with sauce and serve.