Eggplant, Fennel, and Sausage Slow Cooker Baked Ziti

By rmulleni

Ingredients

• 4 ounces bulk sweet Italian sausage
• 4 cups peeled and chopped eggplant
• 2 medium fennel bulbs, trimmed, cored, and thinly sliced
• 1 14 1/2 ounce can crushed fire-roasted tomatoes
• 1/2 cup water
• 1/4 cup dry white wine
• 2 tablespoons tomato paste
• 2 cloves garlic, minced
• 1 teaspoon dried Italian seasoning, crushed
• 6 - 8 ounces dried cut ziti or penne pasta
• 1/2 cup snipped fresh basil
• 1 cup shredded part-skim mozzarella cheese (4 ounces)
• Snipped fresh basil

Details

Servings 6
Adapted from BHG.com

Preparation

Step 1

1. In a large skillet cook sausage over medium-high heat until brown, using a wooden spoon to break up meat as it cooks. Drain off fat.

2. In a 5- to 6-quart slow cooker combine sausage, eggplant, fennel, tomatoes, the water, wine, tomato paste, garlic, and Italian seasoning. Cover and cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 3 1/2 hours.

3. If using low-heat setting, turn to high-heat setting. Stir in pasta and 1/2 cup basil. Cover and cook for 30 minutes.* Stir pasta mixture. Sprinkle with cheese. Cover and cook for 10 minutes more. Let stand, uncovered, for 5 to 10 minutes before serving. Sprinkle with additional basil.
From the Test Kitchen*Tip:

If you like, skip 30 minutes of slow cooking by tossing the eggplant mixture and 1/2 cup basil with 6 to 8 ounces of cooked ziti or penne pasta. Sprinkle with cheese and continue as directed.

Nutrition Facts (Eggplant, Fennel, and Sausage Slow Cooker Baked Ziti)

Servings Per Recipe 6,
cal. (kcal) 255,
Fat, total (g) 5,
chol. (mg) 18,
sat. fat (g) 3,
carb. (g) 38,
Monosaturated fat (g) 2,
Polyunsaturated fat (g) 0,
Trans fatty acid (g) 0,
fiber (g) 6,
sugar (g) 7,
pro. (g) 14,
vit. A (IU) 1051,
vit. C (mg) 22,
Thiamin (mg) 0,
Riboflavin (mg) 0,
Niacin (mg) 3,
Pyridoxine (Vit. B6) (mg) 0,
Folate (µg) 106,
Cobalamin (Vit. B12) (µg) 0,
sodium (mg) 479,
Potassium (mg) 643,
calcium (mg) 212,
iron (mg) 3,
Percent Daily Values are based on a 2,000 calorie diet