Whole Wheat Penne with Eggplant-Tomato Sauce

Whole Wheat Penne with Eggplant-Tomato Sauce
Whole Wheat Penne with Eggplant-Tomato Sauce

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 2

    tablespoons butter cut into small pieces

  • 1

    small onion finely chopped

  • 1

    rib celery, finely chopped

  • 1

    carrot, finely chopped

  • 1

    clove of garlic, minced

  • 1

    medium eggplant, peeled and diced

  • 10

    ounce mushrooms, chopped (optional)

  • salt

  • 1

    28 ounce can crushed tomatoes

  • 1

    pound whole wheat penne

  • 1/4

    cup finely chopped basil leaves

Directions

Spray crock pot with cooking spray. Combine butter, onion, celery, carrot and garlic in the crock pot. Add eggplant, mushrooms and 1 teaspoon salt. Stir in tomatoes and cook on high for 4 hours. Stir occasionally. Bring pot of salted water to a boil and cook the penne until just tender. Drain pasta and toss with sauce. Sprinkle with basil and grated parmesan if desired.

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