Pasta with Eggplant Sauce

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pasta_con_salsa_de_berenjena

pasta_con_salsa_de_berenjena

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.

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