Pasta with Eggplant Sauce

By Tonya_Speed

NUTRITION per serving: 272 Calories; 4g Fat; 10g Protein; 49g Carbohydrate; 7g Dietary Fiber; 3mg Cholesterol; 737mg Sodium. Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 4 Vegetable; 1/2 Fat. Points: 5

Ingredients

• 1 medium eggplant, peeled and cut into 1-inch cubes
• 1 medium onion, chopped
• 1 (28-oz.) can Italian-style tomatoes, cut up, un-drained
• 1 (6-oz.) can Italian-style tomato paste
• 1/2 cup sliced mushrooms
• 2 cloves garlic, minced
• 1/4 cup dry red wine (or use red grape juice with a splash of cider vinegar)
• 1/4 cup water
• 1 1/2 teaspoons dried oregano
• 1/2 cup sliced Kalamata OR black olives
• 2 tablespoons snipped fresh parsley
• Salt and pepper, to taste
• 4 cups hot cooked Penne pasta
• 1/3 cup grated Parmesan cheese

Preparation

Step 1

In a slow cooker, combine first 9 ingredients (eggplant through oregano). Cover and cook on LOW for 7 to 8 hours or on HIGH for 3 1/2 to 4 hours. Stir in olives and parsley and season with salt and pepper. Serve over hot pasta and sprinkle with grated Parmesan.

SERVING SUGGESTION: Serve a big salad on the side. Add some garlic toast.
VEGETARIAN: No changes necessary.
KOSHER: No changes necessary.
GLUTEN FREE: Make sure tomatoes, tomato paste, wine and olives are gluten free.