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

 

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.