Whole-Wheat Penne with Eggplant-Tomato Sauce

Whole-Wheat Penne with Eggplant-Tomato SauceRecipe
Photo: Antonis Achilleos
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.
Serves 6

Cost per Serving:



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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
1 28-oz. can crushed tomatoes
1 pound whole-wheat penne
1/4 cup finely chopped fresh basil leaves


Prep: 20 Minutes
Cook: 6 Hours

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.

Created date

September 2011

Nutritional Information

Calories 359
Fat 7 g
Satfat 3 g
Protein 14 g
Carbohydrate 74 g
Fiber 14 g
Cholesterol 10 mg
Sodium 579 mg