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.
Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3-1/2 to 4 hours.
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.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	285.58 Kcal (1196 kJ)
Calories from fat	117.05 Kcal
		% Daily Value*
Total Fat	13.01g	20%
Cholesterol	4.84mg	2%
Sodium	256.68mg	11%
Potassium	327.79mg	7%
Total Carbs	25.57g	9%
Sugars	8.04g	32%
Dietary Fiber	9.57g	38%
Protein	10.19g	20%
Vitamin C	6.7mg	11%
Iron	0.6mg	4%
Calcium	84.3mg	8%

Amount Per 100 g
Calories	90.15 Kcal (377 kJ)
Calories from fat	36.95 Kcal
		% Daily Value*
Total Fat	4.11g	20%
Cholesterol	1.53mg	2%
Sodium	81.03mg	11%
Potassium	103.47mg	7%
Total Carbs	8.07g	9%
Sugars	2.54g	32%
Dietary Fiber	3.02g	38%
Protein	3.22g	20%
Vitamin C	2.1mg	11%
Iron	0.2mg	4%
Calcium	26.6mg	8%

* 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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