Made this pretty much as is and found it to be just OK. No one in my family is running to eat the leftovers. Sure a pound of sausage would make it taste better but that's really not the recipe and then it's no longer light. I do think that slow cooking the eggplant and other veggies worked out well but the spices need some boosting. I will not make this recipe again as is....
Whole-Wheat Penne with Eggplant-Tomato Sauce
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.
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- Calories: 359
- Fat: 7g
- Saturated fat: 3g
- Protein: 14g
- Carbohydrate: 74g
- Fiber: 14g
- Cholesterol: 10mg
- Sodium: 579mg
- 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
- 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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