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.

Diabetic Living Magazine
Source: Diabetic Living Magazine


Recipe Summary

20 mins
4 hrs


Ingredient Checklist


Instructions Checklist
  • 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, 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.


Tip: To toast pine nuts, spread in a shallow baking pan lined with parchment paper. Bake in a 350 degrees F oven for 5 to 7 minutes or until golden, shaking pan once or twice.

Nutrition Facts

263 calories; protein 10.1g 20% DV; carbohydrates 46.6g 15% DV; exchange other carbs 3; dietary fiber 5.9g 24% DV; sugars 7.7g; fat 4.4g 7% DV; saturated fat 1g 5% DV; cholesterol 3.5mg 1% DV; vitamin a iu 967.9IU 19% DV; vitamin c 33.9mg 57% DV; folate 29.8mcg 7% DV; calcium 149.9mg 15% DV; iron 3.8mg 21% DV; magnesium 71.7mg 26% DV; potassium 836.3mg 23% DV; sodium 844.8mg 34% DV.