1 28 ounce can crushed tomatoes
1 19 ounce can chickpeas, rinsed and drained
6 cloves garlic, minced
1 teaspoon sugar
1 teaspoon Italian herb seasoning
1 tablespoon red wine vinegar
4 slices dried eggplant, finely chopped, optional
6 fresh basil leaves, finely snipped
12 ounces medium pasta shells
2 tablespoons grated Parmesan cheese
Combine the first 6 ingredients and eggplant if using in a crockpot. Cover and cook on low 6 to 8 hours. During the last hour, cook the the shells separately and drain them; keep warm. Stir the basil into the sauce and serve it over the pasta. Top each serving with the cheese.
Per serving: 444 cal, 3.8g fat, 0.5g sat fat, 1.6 mg chol, 382 mg sod, 2.2 g fib
Serves 4. 9 points per serving.
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