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Prepared Meals 
 

Send a Meal Blog

Tuesday, April 20 2010
SERVINGS: 6 servings
CARB GRAMS PER SERVING: 47
Pasta with Eggplant-Tomato Sauce
1 medium eggplant
1 medium onion, chopped
1 28-ounce can Italian-style tomatoes, cut up, undrained
1 6-ounce can Italian-style tomato paste
1 4-ounce can (drained weight) sliced mushrooms, drained
1/4 cup dry red wine or beef broth
1/4 cup water
2 cloves garlic, minced
1 1/2 teaspoons dried oregano, crushed
1/2 cup pitted kalamata olives or pitted ripe olives, sliced
2 tablespoons snipped fresh parsley
  Salt
  Ground black pepper
4 cups hot cooked penne pasta
1/3 cup grated or shredded Parmesan cheese
2 tablespoons pine nuts, toasted (optional)

1. Peel eggplant, if desired; cut eggplant into 1-inch cubes. In a 3-1/2- to 5 1/2-quart slow cooker, combine eggplant, onion, undrained tomatoes, tomato paste, mushrooms, wine or broth, the water, garlic, and oregano.

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 salt and pepper. Serve over pasta with Parmesan cheese. If desired, garnish with toasted pine nuts.

Nutrition Facts Per Serving:

  • Servings: 6 servings
  • Calories 263
  • Total Fat (g) 4
  • Saturated Fat (g) 1
  • Monounsaturated Fat (g) 0
  • Polyunsaturated Fat (g) 0
  • Cholesterol (mg) 3
  • Sodium (mg) 845
  • Carbohydrate (g) 47
  • Total Sugar (g) 8
  • Fiber (g) 6
  • Protein (g) 10
  • Vitamin A (DV%) 0
  • Vitamin C (DV%) 0
  • Calcium (DV%) 0
  • Iron (DV%) 0
  • Diabetic Exchanges

  • Starch (d.e.) 2
  • Other Carbohydrates (d.e.) .5
  • Vegetables (d.e.) 1.5
  • Fat (d.e.) .5
Posted by: Send a Meal AT 11:27 am   |  Permalink   |  0 Comments  |  Email
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