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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

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Recipe Summary test

active:
20 mins
total:
4 hrs
Servings:
6
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Ingredients

Ingredient Checklist

Directions

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.

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  • 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.

Tips

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; carbohydrates 46.6g; dietary fiber 5.9g; sugars 7.7g; fat 4.4g; saturated fat 1g; cholesterol 3.5mg; vitamin a iu 967.9IU; vitamin c 33.9mg; folate 29.8mcg; calcium 149.9mg; iron 3.8mg; magnesium 71.7mg; potassium 836.3mg; sodium 844.8mg.
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