Eggplant and veggie pasta sauce

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Nutritional Info
  • Servings Per Recipe: 4
  • 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

View full nutritional breakdown of Eggplant and veggie pasta sauce calories by ingredient


Introduction

Delicious past sauce which gives you your veggie servings at the same time Delicious past sauce which gives you your veggie servings at the same time
Number of Servings: 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)

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.