Directions:
- Peel eggplant, if desired; cut eggplant into 1-inch cubes.
- In a 3 to 5 quart crock pot combine eggplant, onion, green pepper, undrained tomatoes, tomato paste, mushrooms, garlic, sugar (if using), wine, water, and oregano.
- Cover and 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 salt and pepper.
- Serve over pasta with Parmesan cheese.
- Garnish with toasted pine nuts.
- Makes 6 servings.
- Enjoy!
- Note: Sometimes I will throw in grated carrots, zucchini, and other fresh vegs.
- In a hurry?.
- Use canned spaghetti sauce!
- (Leave out the tomatoes, tomato paste.) Just add the wine, herbs, olives, etc.
- Enjoy!
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 583.34 Kcal (2442 kJ) | ||
| Calories from fat | 372.64 Kcal | ||
| % Daily Value* | |||
| Total Fat | 41.4g | 64% | |
|---|---|---|---|
| Cholesterol | 77.13mg | 26% | |
| Sodium | 91.73mg | 4% | |
| Potassium | 348.67mg | 7% | |
| Total Carbs | 27.26g | 9% | |
| Sugars | 8.86g | 35% | |
| Dietary Fiber | 9.79g | 39% | |
| Protein | 20.83g | 42% | |
| Vitamin C | 15.5mg | 26% | |
| Iron | 0.7mg | 4% | |
| Calcium | 112.5mg | 11% | |
| Amount Per 100 g | |||
| Calories | 177.87 Kcal (745 kJ) | ||
| Calories from fat | 113.62 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.62g | 64% | |
|---|---|---|---|
| Cholesterol | 23.52mg | 26% | |
| Sodium | 27.97mg | 4% | |
| Potassium | 106.31mg | 7% | |
| Total Carbs | 8.31g | 9% | |
| Sugars | 2.7g | 35% | |
| Dietary Fiber | 2.99g | 39% | |
| Protein | 6.35g | 42% | |
| Vitamin C | 4.7mg | 26% | |
| Iron | 0.2mg | 4% | |
| Calcium | 34.3mg | 11% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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