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Eggplant-Mushroom Pasta Toss

 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.”
6 ServingsPrep: 15 min. Cook: 20 min.

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

Directions

  • 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

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Eggplant-Mushroom Pasta Toss (continued)

Directions (continued)

  • and parsley. Yield: 6 servings.
Nutritional Facts: 1-1/4 cups equals 231 calories, 6 g fat (2 g saturated fat), 7 mg cholesterol, 659 mg sodium, 37 g carbohydrate, 5 g fiber, 9 g protein. Diabetic Exchanges: 3 vegetable, 1-1/2 starch, 1 fat.
Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.