Pasta with Eggplant

By Caryl

Ingredients

• 1 medium eggplant
• 1/2 cup chopped onion
• 2 14-1/2-ounce cans diced tomatoes
• 1 6-ounce can Italian-style tomato paste
• 1 4-ounce can sliced mushrooms, drained
• 1/4 cup dry red wine
• 1/4 cup water
• 2 garlic cloves, chopped
• 1 1/2 teaspoons dried oregano
• 1/3 cup pitted kalamata olives, sliced
• 2 tablespoons chopped fresh parsley
• Black pepper
• Cooked penne pasta
• Shredded Parmesan cheese
• Red Pepper Flakes to your liking

Details

Servings 6
Adapted from fitnessmagazine.com

Preparation

Step 1

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 1/2 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.


Nutrition facts per serving: 346 calories, 13g protein, 65g carbohydrate, 4g fat (1g saturated), 9g fiber