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Eggplant-Mushroom Pasta Toss Recipe

“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.”
TOTAL TIME: Prep: 15 min. Cook: 20 min. YIELD:6 servings


  • 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. Yield: 6 servings.

Nutritional 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.

Reviews for Eggplant-Mushroom Pasta Toss

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Reviewed Sep. 3, 2014

"An awesome way to celebrate eggplant."

Reviewed Aug. 6, 2013

"I have made this with and without the pasta. It is flexible enough I made it without the feta. Be sure and don't overcook the eggplant or the dish will be too mushy."

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