Slow-Cooker Eggplant and Tomato Sauce with Pasta Recipe

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Slow-Cooker Eggplant and Tomato Sauce with Pasta
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Ingredients:

Directions:

  1. Combine tomatoes, tomato paste, wine or water, eggplant, onion, garlic, oregano and 1/2 tsp. salt in slow cooker and cook on low until eggplant is soft and sauce is thick, 5 to 7 hours.
  2. Just before sauce is done, bring a large pot of salted water to boil over high heat. Add pasta and cook until al dente, about 10 minutes. Drain pasta, toss with sauce and serve.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1675.89 Kcal (7017 kJ)
Calories from fat 41.72 Kcal
% Daily Value*
Total Fat 4.64g 7%
Cholesterol 4.54mg 2%
Sodium 168.56mg 7%
Potassium 4991.12mg 106%
Total Carbs 338.66g 113%
Sugars 77.11g 308%
Dietary Fiber 44.7g 179%
Protein 57.11g 114%
Vitamin C 167.2mg 279%
Iron 10.1mg 56%
Calcium 283.8mg 28%
Amount Per 100 g
Calories 79.6 Kcal (333 kJ)
Calories from fat 1.98 Kcal
% Daily Value*
Total Fat 0.22g 7%
Cholesterol 0.22mg 2%
Sodium 8.01mg 7%
Potassium 237.06mg 106%
Total Carbs 16.09g 113%
Sugars 3.66g 308%
Dietary Fiber 2.12g 179%
Protein 2.71g 114%
Vitamin C 7.9mg 279%
Iron 0.5mg 56%
Calcium 13.5mg 28%

* 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.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 33.1
    Points
  • 40
    PointsPlus

Good Points

  • fat free,
  • saturated fat free,
  • very low sodium,
  • cholesterol free

Bad Points

  • High in Sugar

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