Sunday, August 5, 2012

Eggplant with Pasta

I have been looking for recipes using EGGPLANT and found this recipe in my e-mail. I subscribe to diabetic living on line and they have some very good recipes to get you out of the everyday rut of making the same things over and over.

http://www.diabeticlivingonline.com/recipe/pasta/pasta-with-eggplant-tomato-sauce/

Pasta with Eggplant-Tomato Sauce

Tender chunks of eggplant take the place of ground beef or sausage in this vegetarian pasta sauce recipe, which is made in your slow cooker.
MAKES: 6 servings
CARB GRAMS PER SERVING: 47
 
Pasta with Eggplant-Tomato Sauce

Nutrition Facts Per Serving:

  • Servings Per Recipe: 6
  • Calories: 263
  • Protein(gm): 10
  • Carbohydrate(gm): 47
  • Fat, total(gm): 4
  • Cholesterol(mg): 3
  • Saturated fat(gm): 1
  • Dietary Fiber, total(gm): 6
  • Sugar, total(gm): 8
  • Sodium(mg): 845
  • Diabetic Exchanges

  • Vegetables(d.e): 2
  • Starch(d.e): 2
  • Other Carb(d.e): 1
  • Fat(d.e): 1
  • 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.

2 comments:

  1. You posted this just in time--I am swimming in eggplant from the garden!

    ReplyDelete
  2. I just can't force myself to eat eggplant as much as I want to like it.

    ReplyDelete