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Slow-Cooker Eggplant and Tomato Sauce with Pasta
BETTY CROCKER10Ingredients
4Hours
560Calories
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Ingredients
US|METRIC
4 SERVINGS
- 28 oz. diced tomatoes (Muir Glen™ Organic, drained)
- 6 oz. tomato paste
- 1/2 cup red wine (or water)
- 1 eggplant (medium, about 1 lb, cut into 1/2-inch cubes)
- 1 onion (finely chopped)
- 2 cloves garlic (finely chopped)
- 1 tsp. dried oregano leaves
- 1/2 tsp. salt
- 16 oz. rotini pasta
- shredded Parmesan cheese (if desired, optional)
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NutritionView More
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560Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories560Calories from Fat20 |
| % DAILY VALUE |
| Total Fat2.5g4% |
| Saturated Fat0g0% |
| Trans Fat |
| Cholesterol |
| Sodium650mg27% |
| Potassium1560mg45% |
| Protein20g |
| Calories from Fat20 |
| % DAILY VALUE |
| Total Carbohydrate113g38% |
| Dietary Fiber12g48% |
| Sugars19g |
| Vitamin A45% |
| Vitamin C70% |
| Calcium10% |
| Iron25% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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