Description
A meatless pasta sauce (featuring eggplant) made in the slow cooker
Ingredients
Scale
- 2 tbsp unsalted butter, cut into small pieces
- 1 small onion, finely chopped
- 1 rib celery, finely chopped
- 1 carrot, finely chopped (I subbed a yellow bell pepper)
- 1 clove garlic, minced
- 1 medium eggplant, peeled, cut into 1/2 inch pieces
- 10 oz mushrooms, chopped
- salt
- 1 (28 oz) can crushed tomatoes
- 1 pound whole-wheat penne
- 1/4 cup finely chopped fresh basil leaves
- grated Parmesan, for serving
Instructions
- Add butter, onion, celery, carrot, and garlic to a slow cooker. Add eggplant, mushrooms, and 1 tsp salt. Stir in tomatoes. Cover and cook on high for 4 hours or low for 6 hours. Stir once or twice while cooking.
- Just before serving, bring a large pot of salted water to a boil and cook penne just until tender (about 10 minutes). Drain pasta, toss with sauce, and sprinkle with basil and grated Parmesan before serving.
Notes
from All You Magazine October 2011
- Prep Time: 20 mins
- Cook Time: 6 hours