Easy Eggplant Pasta Sauce


2 cups peeled and cubed eggplant
½ cup diced onions
1 cup sliced fresh mushrooms
½ cup grated fresh parmesan cheese
2 (14 oz.) cans diced Italian seasoned tomatoes
Salt and pepper, to taste*

In a large skillet over medium heat, combine eggplant, mushrooms, tomatoes, onions and Italian seasoning. Cover and cook 20 minutes, stirring occasionally. Eggplant should be tender, but not mushy. Stir in parmesan cheese just before
serving. Serve over whole grain pasta or use to top toasted baguettes for an appetizer.

Serves 4. Per serving: 150 calories, 4 g fat,
9 g protein, 20 g carbohydrate, 3 g fiber,
1020 mg sodium
*additional salt and pepper not included in analysis

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One response to “Easy Eggplant Pasta Sauce

  1. I wanted to give you a heads up that I mentioned you in my blog and gave you a shout out here: http://spartasavings.blogspot.com/2011/09/eggplant-parmesan-rave-reviews.html. I shared an Eggplant Parmesan recipe that we enjoyed…

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