In Actionville, this is as crazy as we get when it comes to elevation and it's left my calves screaming but my, it sure was beautiful! Knowing I had some good eatin' waiting for me in the slow cooker at home helped move things along.
It's not often I whip out the crock pot, but with a crisper full of veggies that were thinking of going bad and stumbling upon a recipe that would use all of them, how could I say no? So last night before I went to bed, I sliced and diced and stirred all the goodies, turned on the crock pot and let it do the cooking while I did the sleeping. This is what I wound up with:
Whole Grain Pasta with Eggplant Sauce
1/2 medium eggplant
1/4 cup chopped onion
1 14-1/2-ounce cans diced tomatoes
1 6-ounce can Italian-style tomato paste
4-ounces sliced mushrooms
1/4 cup dry red wine
1/4 cup water
2 garlic cloves, chopped
3/4 teaspoons dried oregano
1 tablespoons chopped fresh parsley
6oz cooked whole grain pasta (penne or rotini)
Peel eggplant; cut into 1-inch cubes. In a 3-1/2- to 5-quart slow cooker, combine eggplant cubes, chopped onion, canned tomatoes with their juices, tomato paste, sliced mushrooms, red wine, water, chopped garlic and oregano. Cover; cook on low-heat setting 7 to 8 hours or on high-heat setting 3 1/2 to 4 hours. Season to taste with pepper. Pour sauce over cooked pasta; sprinkle with Parmesan cheese and serve. Makes about three flippin' delicious servings which are low cal, low fat, but full of fiber and protein! Yum!
And now, I prop up my tired gams and relax. Happy Thursday!