Penne with Tomato-Eggplant Sauce

This recipe was found in Better Homes and Gardens and happens to be 21 Day Fix friendly! Its delicious and soooo easy! What's better than a crockpot meal in the dead of winter after a long day at work!?

Ingredients:

• 1 medium eggplant, cut into 1" cubes (peeled if you prefer)
• 1 28 oz can italian-style whole peeled tomatoes in puree, undrained and cut up
• 1 6 oz can no salt added tomato paste
• 1 4oz can sliced mushrooms, drained
• 1/2 c chopped onion
• 1/2 c water
• 1 1/2 tsp dried oregano, crushed
• 2 cloves garlic, minced
• 1/4 tsp salt
• 1/8 tsp pepper
• 3 cups hot, cooked whole wheat penne
• 3/4 cups kalamata olives, sliced
• 2 Tbsp snipped fresh Italian parsley
• 3/4 c grated parmesan (optional)

Directions:

Place eggplant, tomatoes, paste, mushrooms, onions, water, oregano, garlic, salt and pepper into a crockpot. Cook on low 7-8 hours, or high 3 1/2-4 hours. Serve over hot pasta and top with olives, parsley and cheese. Makes 6 servings.

Each serving: 1 1/2 green, 1 yellow, 1 orange, 1/2 blue (if you use the cheese)