Eggplant and veggie pasta sauce

Name: Eggplant and veggie pasta sauce Recipe
Prep time: 20 min
Cook time: 480 min
Total time: 500 min
Yield: 4
Ingredients: 4 cups of eggplant cubed; 2 ripe red tomatos. diced; 1 cup mushrooms sliced; 2 cups of roasted red peppers sliced; 3 cloves of garlic minced; 1 cup green bell pepper sliced; 1 tbsp olive oil; 1 cup ready made pasta sauce in a jar; 8 ox cooked whole wheat pasta (I use penne)

Minutes to Prepare: 20
Minutes to Cook: 480

Number of Servings: 4

Ingredients

4 cups of eggplant, cubed2 ripe red tomatos. diced1 cup mushrooms, sliced2 cups of roasted red peppers, sliced3 cloves of garlic, minced1 cup green bell pepper, sliced1 tbsp olive oil1 cup ready made pasta sauce in a jar8 ox cooked whole wheat pasta (I use penne)

Directions

Heat olive oil in a saute pan, add the garlic and cook for a minute then add all the veggies and saute lightly until the veggies start to get soft. place veggies in a crock pot along with the pasta sauce. Cook on low setting 6 to 8 hours. when ready to serve cook pasta according to directions on box. Place one cup of pasta on a serving plate and top with a scoop of the veggie mixture, Top with paramasan chesse. You can seasom the mixture to taste, salt and pepper and add soem oregano flakes for an Italian taste.

Number of Servings: 4

Recipe submitted by SparkPeople user PCW452002.

Servings Per Recipe: 4

Nutritional Info Amount Per Serving

Calories: 312.9
Total Fat: 5.7 g
Cholesterol: 18.8 mg
Sodium: 266.4 mg
Total Carbs: 57.8 g
Dietary Fiber: 5.2 g
Protein: 10.1 g

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