Slow Cooker Penne with Eggplant Tomato Sauce
Recipe Type: dinner, main, slow cooker, vegetarian
Prep Time: 
Cook Time: 
Total Time: 
Serves: 6
A meatless pasta sauce (featuring eggplant) made in the slow cooker
  • 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 ½ inch pieces
  • 10 oz mushrooms, chopped
  • salt
  • 1 (28 oz) can crushed tomatoes
  • 1 pound whole-wheat penne
  • ¼ cup finely chopped fresh basil leaves
  • grated Parmesan, for serving
  1. 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.
  2. 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.
from All You Magazine October 2011
Recipe by Honest Cooking at