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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% | |
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By: Sharon123
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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: LizP
On May 16, 2009
We just thought this was ok. We love sauces like this, but this one was very bland when done. I was able to doctor it up nicely with a bunch of different seasonings and we loved it after that. I will make it again, but will be sure to have extra stuff around to season it.
From: Prose
On Feb 8, 2009
I really enjoyed this. Thank you for expanding my crock pot repertoire. I need more easy, hearty recipes like this. I actually doubled the recipe (I have a very large crock pot) and froze the leftovers for easy meals later. I did not use the green pepper. I used canned diced tomatoes, portabello mushrooms, no sugar, and a dash of red wine vinegar instead of red wine. For part of the water I used V8 juice (just for the sake of using it up). I added extra garlic and some crushed red pepper. The kalamata olives should not be omitted because they really make it good. I used nutritional yeast instead of parmesan, and did not use the pine nuts, but I think they would be good. Next time I will probably throw in some fresh basil with the parsley. I added some TVP during the last 10 minutes (while I cooked the pasta), and I'm glad I did, because it soaked up some of the extra liquid and added a little more texture and protein. My non-vegetarian husband and friend really liked it. The friend suggested adding zucchini next time. I will definitely make it again!
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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