Sponsored By Siempre Mujer Magazine
Per serving:
263 calories 47 g. carbohydrates
4 g. fat (1 g. saturated fat) 6g fiber
3 mg. cholesterol 10g protein
845 mg sodium
Ingredients:
• 1 medium eggplant
• 1 medium onion, chopped
• 1 28-ounce can Italian-style tomatoes, cut up
• 1 6-ounce can Italian-style tomato paste
• 1 4-ounce can sliced mushrooms, drained
• 2 cloves garlic, minced
• 1/4 cup dry red wine
• 1/4 cup water
• 11/2 teaspoons dried oregano, crushed
• 1/2 cup pitted kalamata olives or pitted ripe olives, sliced
• 2 tablespoons snipped fresh parsley
• 4 cups hot cooked penne pasta
• 1/3 cup grated or shredded Parmesan cheese
• 2 tablespoons toasted pine nuts (optional)
Directions
1. Peel eggplant, if desired; cut eggplant into 1-inch cubes. In a 3-1/2- to 5-1/2-quart crockery cooker combine eggplant, onion, undrained tomatoes, tomato paste, mushrooms, garlic, wine, water, and oregano.
2. Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3-1/2 to 4 hours. Stir in olives and parsley. Season to taste with salt and pepper. Serve over pasta with Parmesan cheese. Garnish with toasted pine nuts. Makes 6 servings.