2 medium-sized yellow squash, halved lengthwise and sliced
1 (14.5-ounce) can diced fire-roasted tomatoes, undrained
1/3 cup chopped fresh basil
12 ounces uncooked penne (tube-shaped pasta)
3 ounces crumbled goat cheese (about 3/4 cup)
How to Make It
Place first 10 ingredients in a 5-quart electric slow cooker; stir well. Cover and cook on LOW for 4 hours or until eggplant is tender. Stir in basil.
Cook pasta according to package directions, omitting salt and fat. Serve ratatouille over pasta, and sprinkle with cheese.
Storage Tip: Eggplants are best stored in a cool, dry place (50 degrees is ideal) for one to two days. For longer storage, place whole, unwashed eggplants in a plastic bag in the vegetable drawer of your fridge.