Prevea Health

Pasta with eggplant sauce

 
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Ingredients:

  • 1 medium eggplant
  • 1/2 cup chopped onion
  • 2 cans diced tomatoes
  • 1 6-ounce can Italian-style mushrooms, drained
  • 1/4 cup dry red wine
  • 2 garlic cloves, chopped
  • 1 1/2 tsp dried oregano
  • 1/3 cup pitted Kalamata olives, sliced
  • 2 tbsp chopped fresh parsley
  • Black pepper
  • Cooked penne pasta
  • Shredded Parmesan cheese
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Preparation:

  1. Peel eggplant; cut into 1-inch cubes
  2. In a 3 1/2-to 5-quart slow cooker, combine eggplant cubes, chopped onion, canned tomatoes with their juices, tomato paste, sliced mushrooms, red wine, water, chopped garlic and oregano.
  3. Cover; cook on low-heat setting 7 to 8 hours or on high-heat setting 3 ½ to 4 hours.
  4. Stir in Kalamata olives and parsley. Season to taste with pepper. Pour sauce over pasta; sprinkle with Parmesan cheese and serve.
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Servings:

6
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Nutritional Value:

Calories: 346
Fat: 4 g
Saturated Fat: 1 g
Carbohydrate: 65 g
Fiber: 9 g
Protein: 13 g
 
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Source: Fitness Magazine