EGGPLANT-MUSHROOM PASTA TOSS

Eggplant-Mushroom Pasta Toss image

"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."

Provided by Taste of Home

Categories Dinner

Time 35m

Yield 6 servings.

Number Of Ingredients 14

Ingredients

2-1/2 cups uncooked penne pasta
4-1/2 cups cubed peeled eggplant (about 1 pound)
1 tablespoon olive oil
2 packages (3-1/2 ounces each) sliced fresh shiitake mushrooms
4 garlic cloves, minced
1 can (14-1/2 ounces) Italian diced tomatoes, undrained
1/2 cup water
1/4 cup tomato paste
1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon pepper
1/3 cup sliced ripe olives
2/3 cup crumbled feta cheese
1/4 cup minced fresh parsley

Steps:

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.

Nutrition Facts : Calories 231 calories, Fat 6g fat (2g saturated fat), Cholesterol 7mg cholesterol, Sodium 659mg sodium, Carbohydrate 37g carbohydrate (9g sugars, Fiber 5g fiber), Protein 9g protein. Diabetic Exchanges