Thursday, April 9, 2009

Recipe: Slow-Cooker Eggplant Pasta Sauce

I got this recipe from the April 2009 Issue of Fitness Magazine, in an article entitled 'Seven Super-Easy Suppers'. All seven recipes are made in the crockpot (ideal for me since I work evenings and my husband HATES having to always figure out what is for dinner). Tuesday night we had Vegetable and Chickpea Curry (it was ok - a little bland, though). Last night was this Pasta with Eggplant. Tonight's dinner is going to be Savory Bean and Spinach Soup. I plan on making all 7 recipes. I'll post any that I think are worthwhile.

This eggplant pasta made a generous serving size. The sauce tasted fresh and vibrant. The eggplant was NOT mushy or overpowering (which is good because my 13-year-old has a thing against mushy vegetables). Everyone ate it, including my picky 7-year-old. For the pasta, I used Ronzoni's "Smart Taste" Penne. It has fiber and calcium in it and all the nutrition of whole wheat but to me tastes like white pasta.

--Pasta with Eggplant Sauce--

Makes 6 servings

-1 medium eggplant, peeled and cut into 1/2" cubes
-1/2 cup chopped onion
-2 14.5-ounce cans diced tomatoes
-1 6-ounce can Italian-style tomato paste
-1 4-ounce can sliced mushrooms, drained
-1/4 cup dry red wine
-1/4 cup water
-2 garlic cloves, chopped
-1.5 tsp dried oregano
-1/3 cup pitted Kalamata olives, sliced
-2 Tbsp chopped fresh flat-leaf parsley
-Black Pepper to taste
-6 servings penne pasta, prepared according to package directions
-6 Tbsp shredded parmesan cheese

Combine eggplant, onion, tomatoes with juices, tomato paste, mushrooms, wine, water, garlic, and oregano in slow-cooker. Cook on low for 7-8 hours or on high 3.5-4 hours. Stir in olives and parsley. Season to taste with pepper. Pour sauce over pasta; sprinkle each serving with 1 Tbsp parmesan cheese.

Nutritionals: 346 calories, 13g protein, 4g fat, 9g fiber

WW points: 6

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