Inner Chef

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Pasta with Eggplant Sauce

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Pasta with Eggplant Sauce                           Makes: 6 servings

(Fitness Magazine)


1 medium eggplant

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 1/2 teaspoons dried oregano

1/3 cup pitted Kalamata olives, sliced

2 tablespoons chopped fresh parsley

Black pepper

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.


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