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Whole-Wheat Penne with Eggplant-Tomato Sauce

Photo: Antonis Achilleos
Prep time 20 mins
Cook time 6 hrs
Yield Serves 6
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

Nutrition Information

  • calories 359
  • fat 7 g
  • satfat 3 g
  • protein 14 g
  • carbohydrate 74 g
  • fiber 14 g
  • cholesterol 10 mg
  • sodium 579 mg

How to Make It

  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.

Also appeared in: All You, October, 2011;