Italian Mushroom and Eggplant Sauce Recipe

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Italian Mushroom and Eggplant Sauce
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Ingredients:

Directions:

  1. Preheat oven to 400°.
  2. Place eggplant and garlic cloves on an oiled baking sheet.
  3. Brush with olive oil and bake about 20 minutes or until tender.
  4. Let cool; then remove the skin from the eggplant and coarsely chop the pulp; smash teh garlic to squeeze teh cloves out of their skins.
  5. Heat the oil in a skillet over medium heat; stir/saute the onion for about 5 minutes or until softened.
  6. Transfer onion mixture, roasted eggplant, and smashed garlic to the slow cooker.
  7. Add in the tomatoes, tomato paste, mushrooms, wine, and oregano; stir to combine.
  8. Cover and cook on LOW for 7-8 hours.
  9. Add in parsley and season to taste with salt and pepper during the last hour.
  10. The sauce will hold on LOW for a few hours.
  11. It will keep, refrigerated, for 3-5 days.
  12. Serve over hot cooked ziti.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 152.75 Kcal (640 kJ)
Calories from fat 102.48 Kcal
% Daily Value*
Total Fat 11.39g 18%
Sodium 11.26mg 0%
Potassium 467.63mg 10%
Total Carbs 9.84g 3%
Sugars 5.01g 20%
Dietary Fiber 3.65g 15%
Protein 3.05g 6%
Vitamin C 7.7mg 13%
Iron 0.9mg 5%
Calcium 24.3mg 2%
Amount Per 100 g
Calories 84.33 Kcal (353 kJ)
Calories from fat 56.57 Kcal
% Daily Value*
Total Fat 6.29g 18%
Sodium 6.22mg 0%
Potassium 258.16mg 10%
Total Carbs 5.43g 3%
Sugars 2.77g 20%
Dietary Fiber 2.02g 15%
Protein 1.69g 6%
Vitamin C 4.3mg 13%
Iron 0.5mg 5%
Calcium 13.4mg 2%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 3.3
    Points
  • 4
    PointsPlus

Good Points

  • saturated fat free,
  • very low sodium,
  • cholesterol free

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