Pasta with Vegetarian Eggplant Sauce

Chunks of eggplant cooked in a traditional spaghetti sauce make a tasty low-calorie alternative to ground beef or sausage.

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2.5 by 3 people

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  • Makes: 6 servings
  • Prep: 25 mins
  • Slow Cook: 7 hrs to 8 hrs (low) or 3 1/2 to 4 hours (high)

Pasta with Vegetarian Eggplant Sauce

Reviews (0)

2.5 by 3 people

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Directions

  1. If desired, peel eggplant; cut eggplant into 1-inch pieces. In a 3 1/2- to 5-quart slow cooker combine eggplant, tomatoes, tomato paste, mushrooms, onion, wine, the water, oregano, and garlic.
  2. Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3 1/2 to 4 hours.
  3. Stir in olives and parsley. Season to taste with pepper. Serve over hot cooked pasta. Sprinkle with cheese and, if desired, pine nuts.

From the Test Kitchen

*

To toast pine nuts, preheat oven to 350 degrees F. Spread pine nuts in a shallow baking pan. Bake for 5 to 10 minutes or until light brown, watching carefully and stirring once or twice.

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Nutrition Facts (Pasta with Vegetarian Eggplant Sauce)

  • Per serving:
  • 249 kcal ,
  • 3 g fat
  • (1 g sat. fat ,
  • 0 g polyunsaturated fat ,
  • 0 g monounsaturated fat ),
  • 2 mg chol. ,
  • 520 mg sodium ,
  • 46 g carb. ,
  • 6 g fiber ,
  • 7 g sugar ,
  • 9 g pro.
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