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 4  people


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Ingredients
  • 1 medium
    eggplant
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  • 1 medium
    onion, chopped
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  • 1 28-ounce can
    Italian-style tomatoes, cut up, undrained
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  • 1 6-ounce can
    Italian-style tomato paste
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  • 1 4-ounce can (drained weight)
    sliced mushrooms, drained
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  • 1/4 cup
    dry red wine or beef broth
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  • 1/4 cup
    water
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  • 2 cloves
    garlic, minced
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  • 1 1/2 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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  •  
    Salt
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  •  
    Ground black pepper
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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
    pine nuts, toasted (optional)
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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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