Pasta with Eggplant-Tomato Sauce
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.
Source: Diabetic Living Magazine
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Recipe Summary
Ingredients
Directions
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
Serving Size: 1 serving
Per Serving:
263 calories; protein 10.1g 20% DV; carbohydrates 46.6g 15% DV; 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.
Exchanges:
2 starch, 1 1/2 vegetable, 1/2 fat, 1/2 other carb