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Pasta with Eggplant-Tomato Sauce

Carb Choices: 3Tender chunks of eggplant take the place of ground beef or sausage in this slow-cooking pasta sauce. If you prefer, ladle it over fettuccine or noodles instead of penne.

SERVINGS: 6 servings

CARB GRAMS PER SERVING: 47

Rated : Not yet rated

bjrachles says:

Why do you recommend cooking this dish for so long?

Nutrition Facts Per Serving:

Servings: 6 servings
Calories263
Total Fat (g)4
Saturated Fat (g)1
Monounsaturated Fat (g)0
Polyunsaturated Fat (g)0
Cholesterol (mg)3
Sodium (mg)845
Carbohydrate (g)47
Total Sugar (g)8
Fiber (g)6
Protein (g)10
Vitamin A (DV%)0
Vitamin C (DV%)0
Calcium (DV%)0
Iron (DV%)0

Diabetic Exchanges

Starch (d.e.)2
Other Carbohydrates (d.e.).5
Vegetables (d.e.)1.5
Fat (d.e.).5

1	mediumeggplant
1	mediumonion, chopped
1	28-ounce canItalian-style tomatoes, cut up, undrained
1	6-ounce canItalian-style tomato paste
1	4-ounce can (drained weight)sliced mushrooms, drained
1/4	cupdry red wine or beef broth
1/4	cupwater
2	clovesgarlic, minced
1 1/2	teaspoonsdried oregano, crushed
1/2	cuppitted kalamata olives or pitted ripe olives, sliced
2	tablespoonssnipped fresh parsley
	Salt
	Ground black pepper
4	cupshot cooked penne pasta
1/3	cupgrated or shredded Parmesan cheese
2	tablespoonspine 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.