Pasta with Eggplant Sauce
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
6 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
1 medium eggplant 1 medium onion, chopped 1 (28-ounce) can Italian-style tomatoes, cut up
1 (6-ounce) can tomato paste 1 (4-ounce) can sliced mushrooms, drained 2 cloves garlic, minced
1/4 cup dry red wine 1/4 cup water 1-1/2 teaspoons dried oregano, crushed
1/2 cup pitted kalamata olives or pitted ripe olives, sliced 2 tablespoons snipped fresh parsley salt and pepper
4 cups hot cooked penne pasta 1/3 cup grated or shredded Parmesan cheese 2 tablespoons toasted pine nuts (optional)



1 If desired, peel eggplant. 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 7 to 8 hours or on high heat setting 3-1/2 to 4 hours. Stir in olives and parsley. Season to taste with salt and pepper. Serve over pasta. Sprinkle with Parmesan cheese and toasted pine nuts.

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