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Prep 15min
Total4hr15min
Servings6
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Ingredients
1
can (28 oz) Muir Glen™ Organic diced tomatoes, drained
1
can (6 oz) tomato paste
1/2
cup red wine or water
1
medium eggplant (about 1 lb), cut into 1/2-inch cubes
1
onion, finely chopped
2
cloves garlic, finely chopped
1
teaspoon dried oregano leaves
1/2
teaspoon salt
1
package (16 oz) rotini pasta
Shredded Parmesan cheese, if desired
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Steps
1
Spray 5- to 6-quart slow cooker with cooking spray. In slow cooker, mix all ingredients except pasta and cheese.
2
Cover; cook on Low heat setting 4 hours or until eggplant is soft and sauce is thick.
3
About 15 minutes before serving, cook and drain pasta as directed on package. Toss pasta with eggplant and tomato sauce. Garnish individual servings with cheese.
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When selecting eggplant, look for one that is shiny and smooth with no bruises.
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Nutrition Facts
Serving Size:1 Serving
Calories
360
Total Fat
1 1/2g
0%
Saturated Fat
0g
0%
Sodium
720mg
0%
Total Carbohydrate
76g
0%
Dietary Fiber
9g
0%
Protein
13g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
4 Starch; 4 Vegetable;
Carbohydrate Choice
4
*Percent Daily Values are based on a 2,000 calorie diet.
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