Makes: 6 servings
1 medium eggplant
1/2 cup chopped onion
2 14-1/2-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 1/2 teaspoons dried oregano
1/3 cup pitted kalamata olives, sliced
2 tablespoons chopped fresh parsley
Cooked penne pasta
Shredded Parmesan cheese
1. Peel eggplant; cut into 1-inch cubes.
2. In a 3-1/2- to 5-quart slow cooker, combine eggplant cubes, chopped onion, canned tomatoes with their juices, tomato paste, sliced mushrooms, red wine, water, chopped garlic and oregano.
3. Cover; cook on low-heat setting 7 to 8 hours or on high-heat setting 3 1/2 to 4 hours.
4. Stir in kalamata olives and parsley. Season to taste with pepper. Pour sauce over pasta; sprinkle with Parmesan cheese and serve.
Nutrition facts per serving: 346 calories, 13g protein, 65g carbohydrate, 4g fat (1g saturated), 9g fiber
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