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 pa

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.
 
 
 "Then God said, "Behold, I have given you every plant yielding seed that is on the surface of all the earth, and every tree which has fruit yielding seed; it shall be food for you;" (Genesis 1:29)