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Whole Wheat Penne with Eggplant-Tomato Sauce


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  • 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



Step 1

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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