Pasta with Eggplant-Tomato Sauce
Recipe from
Diabetic Living
Tender chunks of eggplant take the place of ground beef or sausage in this vegetarian pasta sauce recipe, which is made in your slow cooker.
Servings:
6 servings
Prep Time:
20 mins
Total Time:
3 hrs 50 mins
Ingredients
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1 mediumeggplantsee savings
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1 mediumonion, choppedsee savings
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1 28-ounce canItalian-style tomatoes, cut up, undrainedsee savings
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1 6-ounce canItalian-style tomato pastesee savings
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1 4-ounce can (drained weight)sliced mushrooms, drainedsee savings
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1/4 cupdry red wine or beef brothsee savings
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1/4 cupwatersee savings
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2 clovesgarlic, mincedsee savings
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1 1/2 teaspoonsdried oregano, crushedsee savings
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1/2 cuppitted kalamata olives or pitted ripe olives, slicedsee savings
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2 tablespoonssnipped fresh parsleysee savings
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Saltsee savings
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Ground black peppersee savings
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4 cupshot cooked penne pastasee savings
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1/3 cupgrated or shredded Parmesan cheesesee savings
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2 tablespoonspine nuts, toasted (optional)see savings
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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 information
Per serving: 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
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