Eggplant-Mushroom Pasta Toss
“Mushrooms make an ideal substitute for meat in this Italian pasta dinner,†says Priscilla Gilbert of Indian Harbour Beach, Florida. “I like to serve crisp rolls or garlic bread and a green salad on the side.â€
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 6
- 1/2 teaspoon salt
- 1 teaspoon dried oregano
- 1/2 cup water
- 1/4 teaspoon pepper
- 1 tablespoon olive oil
- 1/4 cup tomato paste
- 4 garlic cloves minced
- 1/4 cup minced fresh parsley
- 1/3 cup sliced ripe olives
- 1 can (14-1/2 ounces) italian diced tomatoes, undrained
- 2/3 cup crumbled feta cheese
- 2-1/2 cups uncooked penne pasta
- 4-1/2 cups cubed peeled eggplant (about 1 pound)
- 2 packages (3-1/2 ounces each) sliced fresh shiitake mushroo
- Carbohydrate 4.17322937802982 g
- Cholesterol 14.8333333333333 mg
- Fat 5.00656417291347 g
- Fiber 0.896070047681742 g
- Protein 3.1286413702796 g
- Saturated Fat 2.69526403751152 g
- Serving Size 1 1 servings. (60g)
- Sodium 264.413537450035 mg
- Sugar 3.27715933034807 g
- Trans Fat 0.264262672045104 g
- Calories 71 calories
Cook pasta according to package directions. Meanwhile, in a large nonstick skillet coated with cooking spray, cook eggplant in oil over medium heat for 3 minutes. Add mushrooms and garlic; cook 3-4 minutes longer or until vegetables are tender., Stir in the tomatoes, water, tomato paste, oregano, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Stir in olives; heat through., Drain pasta; toss with eggplant mixture. Sprinkle with feta cheese and parsley.
