Pasta w Eggplant Sauce (crockpot)

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Pasta w Eggplant Sauce

 

Recipe By : " Better Homes and Gardens Crockery Cooking. "

Serving Size : 6 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 medium eggplant

1 medium onion -- chopped

1 can Italian-style tomatoes (28-oz) -- cut up

1 can tomato paste -- (6-ounce)

1 can sliced mushrooms (4-oz) -- 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 -- sliced

--OR pitted ripe olives -- sliced

2 tablespoons fresh parsley -- snipped

Salt and pepper

4 cups hot cooked penne pasta

1/3 cup grated OR shredded Parmesan cheese

2 tablespoons toasted pine nuts -- optional

 

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.

 

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. Makes 6 servings.

 

From " Better Homes and Gardens Crockery Cooking. "

 

M/C formatted by Diane [spangen]

 

Source:

" Los Angeles Daily News, January 3, 2002 "

 

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Per Serving (excluding unknown items): 282 Calories; 9g Fat (28.4% calories

from fat); 9g Protein; 41g Carbohydrate; 5g Dietary Fiber; 3mg Cholesterol;

619mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 2 1/2

Vegetable; 0 Fruit; 1 1/2 Fat.

 

 

Nutr. Assoc. : 0 0 350 0 904977 0 0 0 0 926531 2130706543 0 0 2836 4925

904489

 

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