Whole-Wheat Penne with Eggplant-Tomato Sauce

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.

Yield: Serves 6
Cost per Serving: $1.48
Recipe from All You

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Recipe Time

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Prep Time:

Nutritional Information

Amount per serving
  • Calories: 359
  • Fat: 7g
  • Saturated fat: 3g
  • Protein: 14g
  • Carbohydrate: 74g
  • Fiber: 14g
  • Cholesterol: 10mg
  • Sodium: 579mg

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. 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. 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 featured in: All You, October 2011
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