Mist a slow-cooker insert with cooking spray. Combine butter, onion, celery, carrot and garlic in slow cooker. Add eggplant, mushrooms and 1 tsp. salt. Stir in tomatoes, cover and cook on high for 4 hours or on low for 6 hours. Stir once or twice during cooking.
Bring a large pot of salted water to a boil and cook penne until just tender, about 10 minutes. Drain pasta, toss with sauce, sprinkle with basil (and grated Parmesan, if desired) and serve.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1931.43 Kcal (8087 kJ)
Calories from fat	289.48 Kcal
		% Daily Value*
Total Fat	32.16g	49%
Cholesterol	61.06mg	20%
Sodium	1151.66mg	48%
Potassium	4610.13mg	98%
Total Carbs	354.55g	118%
Sugars	70.69g	283%
Dietary Fiber	67.61g	270%
Protein	76.27g	153%
Vitamin C	96.8mg	161%
Vitamin A	0.9mg	30%
Iron	20.1mg	112%
Calcium	469.4mg	47%

Amount Per 100 g
Calories	89.53 Kcal (375 kJ)
Calories from fat	13.42 Kcal
		% Daily Value*
Total Fat	1.49g	49%
Cholesterol	2.83mg	20%
Sodium	53.39mg	48%
Potassium	213.71mg	98%
Total Carbs	16.44g	118%
Sugars	3.28g	283%
Dietary Fiber	3.13g	270%
Protein	3.54g	153%
Vitamin C	4.5mg	161%
Iron	0.9mg	112%
Calcium	21.8mg	47%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

40.5

Points
48

PointsPlus

Good Points

low fat,
saturated fat free,
low sodium,
low cholesterol,
good source of fiber

Bad Points

High in Sodium,
High in Sugar

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