Penne with Eggplant-Tomato Sauce

Penne with Eggplant-Tomato Sauce is vegetarian pasta dish that is topped with a hearty and nutrient-rich slow-cooked sauce that features flavorful eggplant and mushrooms.

I've never been one of those moms that hides vegetables in my kids' food.  Luckily, with a bit of persistence and determination, I never had to.  My husband and I have managed to get our lovely little lady (who's five) to eat almost any vegetable we put in front of her.  It's been a long road, but I can honestly say she loves her vegetables!

Would you believe me if I told you brussels sprouts are here fave?  Because they are.

I consider that a personal victory.

My (almost two year old) son, on the other hand, is like most toddlers I've met. Veggies are a no-go.  Actually, if I'm going to be accurate here, he's a little schizophrenic when it comes to eating vegetables.  One day he eats them right up and the next day he acts like I've served him a pile of dog poo.

I'm like, "You just ate all of the broccoli on your plate last week.  And now you throw it across the dinner table at your sister?  Seriously?"  Rationalizing with a two-year old is virtually impossible though.  If you are, or have been, the parent of a toddler, I'm sure you feel me.  Sooooo, like we did with our daughter, my husband and I will keep serving up the good stuff to our little dude, and we know eventually he'll give in.

Until then, I always get a little giddy when I find and make a recipe like this one that is full of all kinds of vegetables.  This one's got tomatoes, eggplant, mushrooms, carrots, celery, onion...so much good stuff!  My favorite part of my day yesterday? When I made this recipe and he scarfed it right down.  Happy momma right here!

Penne with Eggplant-Tomato Sauce

   

Ingredients

• 2 tbsps butter, cut into small pieces
• 1 small onion, finely chopped
• 1 carrot, finely chopped
• 1 rib of celery, finely chopped
• 3 cloves garlic, minced
• 1 medium eggplant, peeled and cut into 1/2 inch cubes
• 8 ounces mushrooms, chopped
• 2 tsps dried oregano
• 2 tsps dried basil
• 1 tsp kosher salt
• 1 tsp sugar
• 1 (28 ounce) can crushed tomatoes
• 1 (8 ounce) can tomato sauce
• 1 pound penne pasta
• parmesan cheese

Instructions

1. Combine butter, onion, carrot, celery and garlic in your slow cooker.  Add the eggplant, mushrooms, oregano, basil, salt and sugar.  Sir in the crushed tomatoes and tomato sauce.
2. Cover and cook on high for 4 hours or low for 6 hours.  Stir twice during the cook time.
3. Puree the chunks in the sauce with an immersion blender, or, if you prefer, don't blend and serve as a chunky sauce.  
4. Cook the penne according to the package directions,  Drain.  Serve the sauce over the penne and top with parmesan cheese. 

Notes

• I used my food processor to chop the onion, carrot, celery and garlic.  Makes the job quick and easy!
• Source: Adapted from Whole Wheat Penne with Eggplant-Tomato Sauce found in All You magazine.