Whole-Wheat Penne with Eggplant-Tomato Sauce

Whole-Wheat Penne with Eggplant-Tomato Sauce Recipe
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.
4

Worthy of a special occasion

Yield:

Serves 6

Recipe Time

Prep: 20 Minutes
Cook: 6 Hours

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

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

Preparation

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.

Note:

January 2014
Also featured in: All You, October 2011;
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