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.
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.
2 starch, 1 1/2 vegetable, 1/2 fat, 1/2 other carb