Pasta Shells and Sauce with Chick-Peas
1 can (28 ounces) crushed tomatoes
1 can (19 ounces) chick-peas, rinsed and drained
6 cloves garlic, minced
1 teaspoon sugar
1 teaspoon italian herb seasoning
1 tablespoon red wine vinegar
4 slices dried eggplant, finely chopped (optional)
6 fresh basil leaves, finely snipped
12 ounces medium pasta shells
2 tablespoons grated parmesan cheese
Combine the tomatoes, chick-peas, garlic, sugar, seasoning, vinegar, and eggplant (if you wish to use eggplant) in an electric slow cooker. Cover and cook on LOW for 6 to 8 hours to make the sauce. During the last hour, cook the shells separately and drain them; keep warm. Stir the basil into the sauce and serve it over the pasta. Top each serving with the cheese.
3 1/2 to 4-quart cooker
Makes 6 servings
Comments: I HAVE PUT DEER MEAT IN WITH RECIPE AND IT WAS GOOD
MALINDA, Location not stated.
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