Slow Cooker Penne with Eggplant Tomato Sauce
Ingredients
- 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
Instructions
Slow Cooker Penne with Eggplant Tomato Sauce serves 6 original recipe by Honest Cooking.
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