I made a few additions to this recipe- 1 small can of tomato paste, 1 T italian seasoning and 1 lb of hot Italian sausage (cooked and drained). I skipped the pasta and baked it casserole style with spaghetti squash and mozzarella. My husband loved it, went back for seconds and even took the leftovers for lunch! The sauce was not as smooth as I thought it might be, so I would recommend either using a food processor, blender or immersion blender to smooth it out before serving.
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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