Fast Prep

sausage-eggplant baked ziti

prep: 25 minutes | slow cook: 6 to 7 hours (low) or 3 to 3½ hours (high) + 40 minutes (high) stand: 5 minutes | MAKES: 6 servings (1¼ cups each)

• 4 oz. bulk sweet Italian sausage
• 4 cups chopped, peeled eggplant
• 2 medium bulbs fennel, trimmed, cored, and thinly sliced
• 1 14.5-oz. can crushed fire-roasted tomatoes, undrained
• ½ cup water
• ¼ cup dry white wine
• 2 Tbsp. tomato paste
• 2 cloves garlic, minced
• 1 tsp. dried Italian seasoning, crushed
• 6 to 8 oz. dried cut ziti or penne pasta
• ½ cup snipped fresh basil
• 1 cup shredded part-skim mozzarella cheese (4 oz.)

1. In a large skillet cook sausage over medium-high heat until browned. Drain off fat.*

2. In a 5- to 6-qt. slow cooker combine sausage and the next eight ingredients (through Italian seasoning). Cover and cook on low 6 to 7 hours or on high 3 to 3½ hours.

3. If using low, turn cooker to high. Stir in pasta and basil; cover and cook 30 minutes. Stir pasta mixture; sprinkle with cheese. Cover and cook 10 minutes more. Let stand, uncovered, 5 to 10 minutes before serving. If desired, sprinkle with additional basil.

*TIP: To make this dish quicker, omit Step 1. Combine the first nine ingredients (through Italian seasoning) in the slow cooker. Use a wooden spoon to break raw sausage apart into small pieces. Continue as directed.

PER SERVING: 255 cal., 5 g fat (3 g sat. fat), 18 mg chol., 479 mg sodium, 38 g carb., 6 g fiber, 7 g sugars, 14 g pro.

ALL ABOUT EGGPLANT

When purchasing eggplant, look for one with firm, glossy skin that is heavy for its size. It should be free from bruising or brown spots.