Ingredients

1 can crushed tomatoes-28 oz.
1 can chickpeas-19 oz. rinsed and drained
6 garlic cloves minced
1 tsp. sugar
1 tsp. Italian herb seasoning
1 Tbsp. red wine vinegar
4 slices dried eggplant finely chopped,
6 fresh basil leaves finely snipped
12 oz. medium pasta shells
2 Tbsp. grated Parmesan Cheese

Cooking Instructions

Combine the tomatoes, chickpeas, garlic, sugar, seasoning, vinegar, and eggplant, if you wish to use eggplant, in an electric crock pot. 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.
 
 
"I have heard the grumblings of the sons of Israel; speak to them, saying, 'At twilight you shall eat meat, and in the morning you shall be filled with bread; and you shall know that I am the LORD your God.'" (Exodus 16: