Description
A flavorful and hearty meatless pasta dish featuring a slow-cooked eggplant tomato sauce, perfect for a pre-run meal or a comforting dinner.
Ingredients
Units
Scale
- 2 tbsp unsalted butter, cut into small pieces
- 1 small onion, finely chopped
- 1 rib celery, finely chopped
- 1 carrot, finely chopped (or substitute with a yellow bell pepper)
- 1 clove garlic, minced
- 1 medium eggplant, peeled and diced
- 8 oz mushrooms, sliced
- 1 tsp salt
- 1 (28 oz) can crushed tomatoes
- 1/2 tsp Italian seasoning (optional)
- 1/4 tsp red pepper flakes (optional)
- 1 lb penne pasta
- Grated Parmesan cheese, for serving
Instructions
- Add the butter, onion, celery, carrot (or bell pepper), and garlic to a slow cooker.
- Add the diced eggplant, sliced mushrooms, and salt. Stir in the crushed tomatoes.
- Cover and cook on high for 4 hours or on low for 6 hours, stirring once or twice during cooking.
- About 15 minutes before the sauce is done, cook the penne pasta according to package instructions until al dente. Drain and set aside.
- If desired, stir in Italian seasoning and red pepper flakes into the sauce for extra flavor.
- Serve the sauce over the cooked penne pasta, topped with grated Parmesan cheese.
Notes
The sauce can be made in advance and stored in the refrigerator for up to 3 days. For a spicier kick, add more red pepper flakes. This dish is great for carbo-loading before a run, but it’s also a delicious option for any pasta lover. The eggplant flavor is subtle, making it suitable even for those who aren’t fans of eggplant.
- Prep Time: 20 minutes
- Cook Time: 6 hours
- Category: Main Course
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 10 grams
- Sodium: 600 mg
- Fat: 8 grams
- Carbohydrates: 65 grams
- Fiber: 6 grams
- Protein: 10 grams
- Cholesterol: 15 mg