Nutritional Info

Nutrition Facts

Serving Size 1 (57g)

Calories 76
Calories from Fat 10 (13%)
Amount Per Serving %DIV
Total Fat 1.1g 2%
Saturated Fat 0.6g 3%
Monounsaturated Fat 0.4g
Polyunsaturated Fat 0.2g
Trans Fat 0.0g
Cholesterol 8.3mg 3%
Sodium 336.2mg 15%
Potassium 139mg 3%
Total Carbohydrate 9.5g 3%
Dietary Fiber 0.9g 3%
Sugars 3.5g
Protein 7g 14%

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Recipe Description
This slow cooked pasta dish is ideal for those cold winter nights, when you want something hearty for dinner.
Prep time
20 min
Cook time
8 hr
Ready In
8 hr 20 min


Serves Tool

Serves To:USMetric
1   medium eggplant
1/2 Cup(c)  onion, chopped
25 Ounce(oz)  tomatoes, diced
6 Ounce(oz)  italian-style tomato paste
4 Ounce(oz)  mushrooms, drained and sliced
1/4 Cup(c)  dry red wine
1/4 Cup(c)  water
2 Clove(clv)  garlic, chopped
1 1/2 Teaspoon(t)  oregano, dried
1/3 Cup(c)  kalamata olives, pitted and sliced
2 Tablespoon(T)  fresh parsley, chopped
1 Pinch(pn)  black pepper, to taste
1 Pound(lb)  penne pasta, cooked
3 Tablespoon(T)  grated or shredded parmesan cheese


Peel eggplant, if desired. Cut eggplant into 1 inch cubes. In 3 1/2 to 5 quart slow cooker, combine eggplant, onion, tomatoes with their juices, tomato paste, mushrooms, wine, water, garlic and oregano. Cover slow cooker. 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 pepper. Serve over hot cooked pasta. Top each serving with Parmesan cheese, if desired.

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