Using a slow cooker makes this Italian style dish an easy meal for any night of the week. Source: Diabetic Living Magazine

Diabetic Living Magazine
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Ingredients

Directions

  • In a large skillet cook sausage over medium-high heat until brown, using a wooden spoon to break up meat as it cooks. Drain off fat.

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  • In a 5- to 6-quart slow cooker combine sausage, eggplant, fennel, tomatoes, water, wine, tomato paste, garlic and Italian seasoning. Cover and cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 3 1/2 hours.

  • If using low-heat setting, turn to high-heat setting. Stir in pasta and basil. Cover and cook for 30 minutes (see Tip). Stir pasta mixture. Sprinkle with cheese. Cover and cook for 10 minutes more. Let stand, uncovered, for 5 to 10 minutes before serving. Sprinkle with additional basil.

Tips

Tip: Skip the last 30 minutes of cooking by tossing eggplant mixture and basil with 6 to 8 ounces of cooked pasta. Sprinkle with cheese; continue as directed.

Nutrition Facts

255 calories; 5 g total fat; 3 g saturated fat; 18 mg cholesterol; 479 mg sodium. 38 g carbohydrates; 6 g fiber; 7 g sugar; 14 g protein;