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Eggplant Sauce with Whole Wheat Pasta
Ingredients
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Nonstick cooking spray
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1
medium eggplant, cut into 1-inch pieces (5-1/2 cups)
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1
large onion, cut into thin wedges
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1
2 1/4 ounce can sliced pitted ripe olives, drained
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1
28 ounce jar roasted garlic pasta sauce
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12
ounces dried whole wheat penne or rotini pasta
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Shredded Parmesan cheese (optional)
Directions
1. Coat the inside of a 3-1/2- or 4-quart slow cooker with nonstick cooking spray. In the prepared cooker combine the eggplant, onion, and olives. Stir in pasta sauce.
2. Cover and cook on low-heat setting for 3 to 4 hours. Cook pasta according to package directions; drain. Serve sauce over hot cooked pasta. If desired, sprinkle with Parmesan cheese. Makes 6 servings.
Nutrition Facts
(Eggplant Sauce with Whole Wheat Pasta)
- Servings Per Recipe 6,
- Calories 316,
- Protein (gm) 10,
- Carbohydrate (gm) 60,
- Fat, total (gm) 4,
- Monosaturated fat (gm) 1,
- Dietary Fiber, total (gm) 8,
- Sugar, total (gm) 11,
- Vitamin A (IU) 534,
- Vitamin C (mg) 9,
- Thiamin (mg) 1,
- Riboflavin (mg) 0,
- Niacin (mg) 4,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 117,
- Sodium (mg) 512,
- Potassium (mg) 206,
- Calcium (DV %) 111,
- Iron (DV %) 4,
- Percent Daily Values are based on a 2,000 calorie diet
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