Directions:
- Peel eggplant, if desired. Cut eggplant into 1-inch cubes.
- In a 3-1/2- to 5 1/2-quart slow cooker, combine eggplant, onion, undrained tomatoes, tomato paste, mushrooms, wine or broth, the water, garlic, 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. If desired, garnish with toasted pine nuts.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 285.58 Kcal (1196 kJ) | ||
| Calories from fat | 117.05 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.01g | 20% | |
|---|---|---|---|
| Cholesterol | 4.84mg | 2% | |
| Sodium | 256.68mg | 11% | |
| Potassium | 327.79mg | 7% | |
| Total Carbs | 25.57g | 9% | |
| Sugars | 8.04g | 32% | |
| Dietary Fiber | 9.57g | 38% | |
| Protein | 10.19g | 20% | |
| Vitamin C | 6.7mg | 11% | |
| Iron | 0.6mg | 4% | |
| Calcium | 84.3mg | 8% | |
| Amount Per 100 g | |||
| Calories | 90.15 Kcal (377 kJ) | ||
| Calories from fat | 36.95 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.11g | 20% | |
|---|---|---|---|
| Cholesterol | 1.53mg | 2% | |
| Sodium | 81.03mg | 11% | |
| Potassium | 103.47mg | 7% | |
| Total Carbs | 8.07g | 9% | |
| Sugars | 2.54g | 32% | |
| Dietary Fiber | 3.02g | 38% | |
| Protein | 3.22g | 20% | |
| Vitamin C | 2.1mg | 11% | |
| Iron | 0.2mg | 4% | |
| Calcium | 26.6mg | 8% | |
* 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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