You won't miss the meat at all in this fabulous veggie and pasta dish that slow-cooks for hours so that the flavors really develop. You'll see how the zucchini, eggplant and peppers combine to make a mouthwatering pasta topper.
cost per recipe: $6.11
The price is determined by the national average.
can (10 3/4 ounces) Campbell’s® Condensed Tomato Soup
tablespoon olive oil
teaspoon black pepper
small eggplant, peeled and cut into 1/2-inch cubes (about 5 cups)
medium zucchini, thinly sliced (about 1 1/2 cups)
cup red bell pepper
large onion, sliced (about 1 cup)
clove garlic, minced
ounces penne pasta(about 1/2 of a 1-pound package) cooked according to package directions
cup Parmesan cheese(optional)
Stir the soup, olive oil, black pepper, eggplant, zucchini, red pepper, onion and garlic in a 4-quart slow cooker.
Cover and cook on LOW for 5 1/2 to 6 hours* or until the vegetables are tender.
Serve the vegetable mixture over the pasta. Sprinkle with the cheese, if desired.