Directions:
- Cook pasta according to package directions. Meanwhile, in a large nonstick skillet coated with cooking spray, cook eggplant in oil over medium heat for 3 minutes. Add mushrooms and garlic; cook 3-4 minutes longer or until vegetables are tender.
- Stir in the tomatoes, water, tomato paste, oregano, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Stir in olives; heat through.
- Drain pasta; toss with eggplant mixture. Sprinkle with feta cheese and parsley. Yield: 6 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 212.34 Kcal (889 kJ) | ||
| Calories from fat | 95.95 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.66g | 16% | |
|---|---|---|---|
| Cholesterol | 14.91mg | 5% | |
| Sodium | 446.24mg | 19% | |
| Potassium | 359.97mg | 8% | |
| Total Carbs | 19.42g | 6% | |
| Sugars | 7.36g | 29% | |
| Dietary Fiber | 7.41g | 30% | |
| Protein | 8.01g | 16% | |
| Vitamin C | 8.6mg | 14% | |
| Iron | 1mg | 5% | |
| Calcium | 112.7mg | 11% | |
| Amount Per 100 g | |||
| Calories | 84.69 Kcal (355 kJ) | ||
| Calories from fat | 38.27 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.25g | 16% | |
|---|---|---|---|
| Cholesterol | 5.95mg | 5% | |
| Sodium | 177.97mg | 19% | |
| Potassium | 143.56mg | 8% | |
| Total Carbs | 7.74g | 6% | |
| Sugars | 2.93g | 29% | |
| Dietary Fiber | 2.96g | 30% | |
| Protein | 3.19g | 16% | |
| Vitamin C | 3.4mg | 14% | |
| Iron | 0.4mg | 5% | |
| Calcium | 45mg | 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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