Whole-Wheat Penne with Eggplant-Tomato Sauce |
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Prep Time: 20 Minutes Cook Time: 360 Minutes |
Ready In: 380 Minutes Servings: 1 |
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Eggplant gives this slow-cooked tomato sauce a hearty and meaty texture as well as a boost of nutrients. Serve the tomato sauce over whole wheat noodles and top with a sprinkle of Parmesan cheese. Ingredients:
2 tablespoons unsalted butter, cut into small pieces |
1 small onion, finely chopped |
1 rib celery, finely chopped |
1 carrot, finely chopped |
1 clove garlic, minced |
1 medium eggplant, peeled, cut into 1/2-inch dice |
10 ounce mushrooms, chopped |
salt |
1 28-oz. can crushed tomatoes |
1 pound whole-wheat penne |
1/4 cup finely chopped fresh basil leaves |
Directions:
1. 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.
2. 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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