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Pasta with Eggplant-Tomato Sauce

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1Pasta with Eggplant-Tomato Sauce Empty Pasta with Eggplant-Tomato Sauce on 11th January 2010, 4:18 pm

Pasta with Eggplant-Tomato Sauce Recipe

Nutritional Info (Per serving):
Calories: 263, Saturated Fat: 1g, Sodium: 845mg, Dietary Fiber: 6g, Total Fat: 4g, Carbs: 47g, Sugars: 8g, Cholesterol: 3mg, Protein: 10g
Exchanges: Vegetable: 1.5, Starch: 2, Other Carb: 0.5, Fat: 0.5
Carb Choices: 2.5

Recipe Source:

More Diabetic Recipes
Prep Time: 20 mins
Cook Time: 4 h
Total Time: 4 h 20 mins

1 medium eggplant 1 medium onion(s), chopped 28 ounce(s) tomato(es), Italian-style, cut up, drained 1 can(s) tomato paste, Italian-style, 6 ounces 4 ounce(s) mushrooms, canned 1/4 cup(s) wine, dry red, or beef broth 1/4 cup(s) water 2 clove(s) garlic, minced 1 1/2 teaspoon oregano, dried 1/2 cup(s) olives, Kalamata, pitted 2 tablespoon parsley salt pepper, black ground 4 cup(s) pasta, penne 1/3 cup(s) cheese, Parmesan, grated 2 tablespoon nuts, pine nuts, (optional) Recipe Tip:
Cook 7 to 8 hours (low), or 3 1/2 to 4 hours (high).

1. Peel eggplant, if desired; cut eggplant into 1-inch cubes. In a 3 1/2- to 5 1/2-quart slow cooker, combine eggplant, onion, undrained tomatoes, tomato paste, mushrooms, wine or broth, the water, garlic, 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.

3. Stir in olives and parsley. Season to taste with salt and pepper. Serve over pasta with Parmesan cheese. If desired, garnish with toasted pine nuts.

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