Pasta with Eggplant Sauce

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* Exported from MasterCook *

 

Pasta with Eggplant Sauce

 

Recipe By :

Serving Size : 6 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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1 medium eggplant

1 medium onion -- chopped

1 28 oz 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

5 1/2 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)

 

Peel eggplant, if desired; cut eggplant into 1-inch cubes. In a 31/2- to

51/2-quart crockery cooker combine eggplant, onion, undrained tomatoes, tomato

paste, mushrooms, garlic, wine, water, and oregano.

 

Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for

31/2 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.

 

Source:

" MC Formatted by Karen C. Greenlee "

 

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Per Serving (excluding unknown items): 449 Calories; 9g Fat (17.6% calories from

fat); 16g Protein; 76g Carbohydrate; 8g Dietary Fiber; 3mg Cholesterol; 828mg

Sodium. Exchanges: 3 1/2 Grain(Starch); 1/2 Lean Meat; 3 1/2 Vegetable; 0

Fruit; 1 1/2 Fat.

 

NOTES : From BHG.com

Nutr. Assoc. : 0 0 2470 1504 0 0 0 0 0 926531 3394 5858 1034 904489