1/2 cup assorted snipped fresh herbs (such as basil, oregano, thyme, and/or Italian [flat-leaf] parsley)
1/3 cup pitted Kalamata or other Italian olives, sliced
Salt and ground black pepper (optional)
6 cups hot cooked penne pasta
1/4 cup grated or shredded Parmesan cheese
2 tablespoons toasted pine nuts (optional)
directions
1. In a large skillet, cook sausage over medium-high heat until brown. Drain off fat. If desired, peel eggplant. Cut eggplant into 1-inch pieces.
2. In a 4- to 5 1/2-quart slow cooker, combine sausage, eggplant, tomatoes in puree, mushrooms, tomato paste, onion, wine, and garlic.
3. Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3 1/2 to 4 hours. Stir in herbs and olives. If desired, season to taste with salt and/or pepper.
4. Serve eggplant mixture over hot cooked pasta. Sprinkle with cheese and, if desired, pine nuts.
nutrition facts
Servings Per Recipe 6 servings
Calories493,
Total Fat (g)16,
Saturated Fat (g)5,
Monounsaturated Fat (g)6,
Polyunsaturated Fat (g)2,
Cholesterol (mg)32,
Sodium (mg)871,
Carbohydrate (g)65,
Total Sugar (g)7,
Fiber (g)8,
Protein (g)19,
Vitamin C (DV%)58,
Percent Daily Values are based on a 2,000 calorie diet