Recipe Image

Pasta with Eggplant-Tomato Sauce

  • 20 m
  • 4 h
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

    • 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)

Directions

  • 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.
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