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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (412g) Recipe makes 6 servings |
||
| Calories 389 | ||
| Calories from Fat 44 | (11%) | |
| Amount Per Serving | %DV | |
| Total Fat 4.9g | 7% | |
| Saturated Fat 1.4g | 7% | |
| Monounsaturated Fat 1.8g | ||
| Polyunsaturated Fat 1.1g | ||
| Trans Fat 0.0g | ||
| Cholesterol 4mg | 1% | |
| Sodium 705mg | 29% | |
| Potassium 1099mg | 31% | |
| Total Carbohydrate 78.5g | 26% | |
| Dietary Fiber 14.4g | 57% | |
| Sugars 12.7g | ||
| Protein 11.7g | 23% | |
Crock Pot Pasta With Eggplant Sauce
By: Sharon123
May 14, 2004
Chunks of eggplant cook in a slow cooked spaghetti sauce offering a low calorie alternative to ground beef or sausage. From Better Homes and Gardens. French and Italian!
SERVES 6
Ingredients
- 1 medium eggplant
- 1 medium onion, chopped
- 1/2 green pepper, chopped (optional)
- 1 (28 ounce) can Italian-style tomatoes, cut up
- 1 (6 ounce) can Italian-style tomato paste
- 1 (4 ounce) can sliced mushrooms, drained or 1/2 cup fresh mushrooms, sliced
- 2 garlic cloves, minced
- 1-2 teaspoon sugar (optional)
- 1/4 cup dry red wine
- 1/4 cup water
- 1 1/2 teaspoons dried oregano, crushed
- 1/2 cup pitted kalamata olive or pitted ripe olives, sliced
- 2-4 tablespoons snipped fresh parsley
- 4 cups hot cooked penne pasta
- 1/3 cup parmesan cheese (grated or shredded)
- 2 tablespoons toasted pine nuts (optional)
- salt and pepper
Directions
1
Peel eggplant, if desired; cut eggplant into 1-inch cubes.2
In a 3 to 5 quart crock pot combine eggplant, onion, green pepper, undrained tomatoes, tomato paste, mushrooms, garlic, sugar (if using), wine, water, and oregano.3
Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3 1/2 to 4 hours.4
Stir in olives and parsley.5
Season to taste with salt and pepper.6
Serve over pasta with Parmesan cheese.7
Garnish with toasted pine nuts.8
Makes 6 servings.9
Enjoy!10
Note: Sometimes I will throw in grated carrots, zucchini, and other fresh vegs.11
In a hurry?.12
Use canned spaghetti sauce!13
(Leave out the tomatoes, tomato paste.) Just add the wine, herbs, olives, etc.14
Enjoy!
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Featured Reviews for This Recipe
From: LUv 2 BaKE
On Jul 11, 2006
This was great! I loved the taste of this sauce. The tomato base had the rich flavor or roasted tomatoes which I love. We added a just a little bit of vegetarian ground beef for extra protein and to make it a 1 dish vegetarian meal. We also served it on whole wheat spaghetti. Thanks for the wonderful recipe Sharon!
From: Chef1MOM
On Aug 31, 2006
SHARON THIS IS WONDERFUL!!! Thank you for helping me in the forum and suggesting these recipes. I did sub zucchini for eggplant as that is what I had and the results are great! I left out olives as DH doesn't care for them, used Splenda instead of sugar and of course garden tomatoes instead of canned as you suggested. The whole house smelled delicious and dinner was great. I am taking a huge portion of this on a rigatoni casserole for the potluck picnic this weekend and will update. Oh yes, important to all others using this recipe. I made a second crock to freeze it is that delicious! Substitutions can be made with ease, 2nd crock added chunks of onions and hefty on the garlic as I like a garlic spag. sauce in the cold of winter. YUM
From: sugarpea
On May 31, 2004
This was gooood. I followed the recipe and I wouldn't change a thing. I cooked it about 45 minutes longer than the recipe suggests in order to get the eggplant soft enough for our tastes. Not one complaint that our meal was vegetarian.
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