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Eggplant Sauce with Whole Wheat Pasta
Date added: December 18, 2007
- Servings: 10 change
- Calories per serving: 234
- Prep time: 15
- Cook time: 3
Categories
Networks
Ingredients
- 1 cooking spray, 1/3 sec spray
- 1 eggplant, medium cut into 1
- 1 onion, sweet, fresh
- 2 1/4 ounce-weight olives, canned sliced drained
- 28 fluid ounce sauce, pasta, rstd garlic
- 12 ounce-weight pasta, penne, whole wheat, dry, pkg
- 3/4 cup cheese, parmesan, fresh, shredded
Recipe Method
1. Coat a 3 1/2 or 4-quart slow cooker with nonstick cooking spray. In the slow cooker combine eggplant, onion and olives. Stir in pasta sauce.
2. Cover and cook on low-heat setting for 3 to 4 hours. Cook pasta according to package directions; drain. Serve sauce over hot cooked pasta. Sprinkle with parmesan cheese.
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Nutritional Facts
| Per serving | % Daily Value* |
| Calories 234 | 12% |
| Fat 5g | 8% |
| Cholesterol 6mg | 2% |
| Sodium 467mg | 19% |
| Carbohydrates 39g | 12% |
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