Pasta with Eggplant Sauce
In this vegetarian recipe, chunks of eggplant are slow-cooked in spaghetti sauce, offering a healthful, low-calorie alternative to sauces of ground beef or sausage.
Ingredients
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1 medium eggplant
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1 medium onion, chopped
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1 28-ounce can Italian-style tomatoes, cut up
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1 6-ounce can Italian-style tomato paste
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1 4-ounce can sliced mushrooms, drained
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2 cloves garlic, minced
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1/4 cup dry red wine
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1/4 cup water
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11/2 teaspoons dried oregano, crushed
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1/2 cup pitted kalamata olives or pitted ripe olives, sliced
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2 tablespoons snipped fresh parsley
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4 cups hot cooked penne pasta
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1/3 cup grated or shredded Parmesan cheese
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2 tablespoons toasted pine nuts (optional)
Directions
1.
Peel eggplant, if desired; cut eggplant into 1-inch cubes. In a 3-1/2- to 5-1/2-quart crockery cooker combine eggplant, onion, undrained tomatoes, tomato paste, mushrooms, garlic, wine, water, 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. Stir in olives and parsley. Season to taste with salt and pepper. Serve over pasta with Parmesan cheese. Garnish with toasted pine nuts. Makes 6 servings.
Nutrition information
Calories 259, Total Fat 6 g, Saturated Fat 1 g, Cholesterol 4 mg, Sodium 804 mg, Carbohydrate 42 g, Fiber 7 g, Protein 10 g. Daily Values: Vitamin A 18%, Vitamin C 37%, Calcium 13%, Iron 20%.
Percent Daily Values are based on a 2,000 calorie diet
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