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.

Pasta with Eggplant-Tomato Sauce

by 5  people

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  • 1   medium 
  • 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 
  • 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
    Ground black pepper
  • 4   cups 
    hot cooked penne pasta
  • 1/3  cup 
    grated or shredded Parmesan cheese
  • 2   tablespoons 
    pine nuts, toasted (optional)
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.
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. If desired, garnish with toasted pine nuts.
  • *For vegetarian variation, use vegetable broth in place of beef broth.
Nutrition information
Per Serving: cal. (kcal) 263, Fat, total (g) 4, chol. (mg) 3, sat. fat (g) 1, carb. (g) 47, Monosaturated fat (g) 0, Polyunsaturated fat (g) 0, fiber (g) 6, sugar (g) 8, pro. (g) 10, sodium (mg) 845, Vegetables () 1.5, Starch () 2, Other Carb () 0.5, Fat () 0.5, Percent Daily Values are based on a 2,000 calorie diet
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