Send a Meal Blog

Tuesday, April 20 2010

SERVINGS: 6 servings

CARB GRAMS PER SERVING: 47

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.