Pasta with Eggplant Tomato Sauce
Ingredients
1 medium eggplant
1 medium onion, chopped
1 28-ounce can Italian-style tomatoes, cut up, undrained
1 6-ounce can Italian-style tomato paste
1 4-ounce can (drained weight) sliced mushrooms, drained
1/4 cup dry red wine or beef broth
1/4 cup water
2 cloves garlic, minced
1 1/2 teaspoons dried oregano, crushed
1/2 cup pitted kalamata olives or pitted ripe olives, sliced
2 tablespoons snipped fresh parsley
Salt
Ground black pepper
4 cups hot cooked penne pasta
1/3 cup grated or shredded Parmesan cheese
2 tablespoons pine nuts, toasted (optional)
Directions
1. Peel eggplant, if desired; cut eggplant into 1-inch cubes. In a 3-1/2- to 5 1/2-quart slow cooker, combine eggplant, onion, undrained tomatoes, tomato paste, mushrooms, wine or broth, the water, garlic, and oregano.
2. Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3-1/2 to 4 hours.
3. Stir in olives and parsley. Season to taste with salt and pepper. Serve over pasta with Parmesan cheese. If desired, garnish with toasted pine nuts.
Nutrition Facts
Calories 263, Total Fat 4 g, Saturated Fat 1 g, Monounsaturated Fat 0 g, Polyunsaturated Fat 0 g, Cholesterol 3 mg, Sodium 845 mg, Carbohydrate 47 g, Total Sugar 8 g, Fiber 6 g, Protein 10 g. Daily Values: Vitamin A 0%, Vitamin C 0%, Calcium 0%, Iron 0%. Exchanges: Vegetable 1.5, Starch 2, Other Carbohydrate .5, Fat .5.
Percent Daily Values are based on a 2,000 calorie diet
1 medium eggplant
1 medium onion, chopped
1 28-ounce can Italian-style tomatoes, cut up, undrained
1 6-ounce can Italian-style tomato paste
1 4-ounce can (drained weight) sliced mushrooms, drained
1/4 cup dry red wine or beef broth
1/4 cup water
2 cloves garlic, minced
1 1/2 teaspoons dried oregano, crushed
1/2 cup pitted kalamata olives or pitted ripe olives, sliced
2 tablespoons snipped fresh parsley
Salt
Ground black pepper
4 cups hot cooked penne pasta
1/3 cup grated or shredded Parmesan cheese
2 tablespoons pine nuts, toasted (optional)
Directions
1. Peel eggplant, if desired; cut eggplant into 1-inch cubes. In a 3-1/2- to 5 1/2-quart slow cooker, combine eggplant, onion, undrained tomatoes, tomato paste, mushrooms, wine or broth, the water, garlic, and oregano.
2. Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3-1/2 to 4 hours.
3. Stir in olives and parsley. Season to taste with salt and pepper. Serve over pasta with Parmesan cheese. If desired, garnish with toasted pine nuts.
Nutrition Facts
Calories 263, Total Fat 4 g, Saturated Fat 1 g, Monounsaturated Fat 0 g, Polyunsaturated Fat 0 g, Cholesterol 3 mg, Sodium 845 mg, Carbohydrate 47 g, Total Sugar 8 g, Fiber 6 g, Protein 10 g. Daily Values: Vitamin A 0%, Vitamin C 0%, Calcium 0%, Iron 0%. Exchanges: Vegetable 1.5, Starch 2, Other Carbohydrate .5, Fat .5.
Percent Daily Values are based on a 2,000 calorie diet