Save on Pinterest

Eggplant-Mushroom Pasta Toss

Total Time

Prep: 15 min. Cook: 20 min.


6 servings

“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.”
Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links. Ratings and prices are accurate and items are in stock as of time of publication.


  • 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


  1. 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.
  2. 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.
  3. Drain pasta; toss with eggplant mixture. Sprinkle with feta cheese and parsley.

Nutrition Facts

1-1/4 cups: 231 calories, 6g fat (2g saturated fat), 7mg cholesterol, 659mg sodium, 37g carbohydrate (9g sugars, 5g fiber), 9g protein. Diabetic Exchanges: 3 vegetable, 1-1/2 starch, 1 fat.

Recommended Video