Pasta with Eggplant-Tomato Sauce

Pasta with Eggplant-Tomato Sauce

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From: Diabetic Living Magazine

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.

Ingredients 6 servings

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Original recipe yields 6 servings
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  • 1 medium eggplant
  • 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
  • ¼ cup dry red wine or beef broth (see Tips)
  • ¼ cup water
  • 2 cloves garlic, minced
  • 1½ teaspoons dried oregano, crushed
  • ½ cup pitted kalamata olives or pitted ripe olives, sliced
  • 2 tablespoons snipped fresh parsley
  • Salt
  • Ground black pepper
  • 4 cups hot cooked penne pasta
  • ⅓ cup grated or shredded Parmesan cheese
  • 2 tablespoons pine nuts, toasted (see Tip) (optional)

Preparation

  • Prep

  • Ready In

  1. Peel eggplant, if desired; cut eggplant into 1-inch cubes. In a 3- ½- to 5½-quart slow cooker, combine eggplant, onion, undrained tomatoes, tomato paste, mushrooms, wine, water, garlic and oregano.
  2. Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3- ½ 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.
  • Tip: To toast pine nuts, spread in a shallow baking pan lined with parchment paper. Bake in a 350°F oven for 5 to 7 minutes or until golden, shaking pan once or twice.

Nutrition information

  • Serving size: 1 serving
  • Per serving: 263 calories; 4 g fat(1 g sat); 6 g fiber; 47 g carbohydrates; 10 g protein; 30 mcg folate; 3 mg cholesterol; 8 g sugars; 968 IU vitamin A; 34 mg vitamin C; 150 mg calcium; 4 mg iron; 845 mg sodium; 836 mg potassium
  • Nutrition Bonus: Vitamin C (57% daily value), Iron (22% dv)
  • Carbohydrate Servings: 3
  • Exchanges: 2 starch, 1½ vegetable, ½ fat, ½ other carb

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