Pasta With Eggplant-Tomato Sauce Recipe

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Pasta With Eggplant-Tomato Sauce
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Ingredients:

Directions:

  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.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 868.05 Kcal (3634 kJ)
Calories from fat 558.87 Kcal
% Daily Value*
Total Fat 62.1g 96%
Cholesterol 115.7mg 39%
Sodium 136.59mg 6%
Potassium 491.69mg 10%
Total Carbs 39.15g 13%
Sugars 12.06g 48%
Dietary Fiber 14.36g 57%
Protein 31.06g 62%
Vitamin C 10.1mg 17%
Iron 1mg 5%
Calcium 165.9mg 17%
Amount Per 100 g
Calories 182.68 Kcal (765 kJ)
Calories from fat 117.61 Kcal
% Daily Value*
Total Fat 13.07g 96%
Cholesterol 24.35mg 39%
Sodium 28.74mg 6%
Potassium 103.47mg 10%
Total Carbs 8.24g 13%
Sugars 2.54g 48%
Dietary Fiber 3.02g 57%
Protein 6.54g 62%
Vitamin C 2.1mg 17%
Iron 0.2mg 5%
Calcium 34.9mg 17%

* 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

  • 21.7
    Points
  • 22
    PointsPlus

Good Points

  • saturated fat free,
  • very low sodium,
  • good source of fiber

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