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SharePasta 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.
MAKES: 6 servings
CARB GRAMS PER SERVING:
47
Nutrition Facts Per Serving:
- Servings Per Recipe: 6
- Calories: 263
- Protein(gm): 10
- Carbohydrate(gm): 47
- Fat, total(gm): 4
- Cholesterol(mg): 3
- Saturated fat(gm): 1
- Dietary Fiber, total(gm): 6
- Sugar, total(gm): 8
- Sodium(mg): 845
- Vegetables(d.e): 2
- Starch(d.e): 2
- Other Carb(d.e): 1
- Fat(d.e): 1
Diabetic Exchanges
- 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
- 1/4 cup dry red wine or beef broth
- 1/4 cup water
- 2 cloves garlic, minced
- 1 1/2 teaspoons dried oregano, crushed
- 1/2 cup pitted kalamata olives or pitted ripe olives, sliced
- 2 tablespoons snipped fresh parsley
- Salt
- Ground black pepper
- 4 cups hot cooked penne pasta
- 1/3 cup grated or shredded Parmesan cheese
- 2 tablespoons pine nuts, toasted (optional)
1. 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 or broth, the water, garlic, and oregano.
2. Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3-1/2 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.
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