Guest guest Posted May 6, 2002 Report Share Posted May 6, 2002 * Exported from MasterCook * Slow-Cooker Eggplant and Artichokes Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 med. eggplant (about 1 lb.) 1 jar marinara sauce -- (14 oz.) 9 ounces frozen artichoke hearts -- (1 pkg.) - thawed and quartered 2 tablespoons well-drained capers 2 teaspoons snipped fresh rosemary - or 1/2 t. dried -- crumbled 1/4 teaspoon black pepper (1)Slice unpeeled eggplant crosswise 3/4 in. thick. Halve slices. (2) Layer eggplant alternately into slow cooker with marinara sauce, artichoke hearts, and capers, sprinkling as you go with rosemary and capers. (3) Cover and cook on High until eggplant is tender 4-5 hours. (4)Sprinkle with Parmesan cheese (1T. = 1 pt.). Source: " " Mike and Shannon " posted unformatted to slowcooker list. " S(MC typos courtesy Lorraine S.): " posted to Veg-Recipes list May 2002 " - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 394 Calories; 8g Fat (17.0% calories from fat); 14g Protein; 71g Carbohydrate; 31g Dietary Fiber; 0mg Cholesterol; 1367mg Sodium. Exchanges: 1 1/2 Grain(Starch); 9 1/2 Vegetable; 1 Fat; 0 Other Carbohydrates. NOTES : Whole recipe pts.= artichoke hearts 2pts. Marinara sauce = about 6 (calculate from label). Can also make with salsa rather than marinara sauce for no sauce pts. Excellent plain as a side dish or over couscous (optional - with roasted walnuts) (work out the points). Nutr. Assoc. : 26407 0 0 0 902478 4784 0 0 Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.