Eggplant, Fennel, and Sausage Slow Cooker Baked Ziti
INGREDIENTS
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4 ounces bulk sweet Italian sausage
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4 cups peeled and chopped eggplant
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2 medium fennel bulbs, trimmed, cored, and thinly sliced
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1 14 1/2 ounce can crushed fire-roasted tomatoes
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1/2 cup water
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1/4 cup dry white wine
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2 tablespoons tomato paste
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2 cloves garlic, minced
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1 teaspoon dried Italian seasoning, crushed
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6 ounces dried cut ziti or penne pasta
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1/2 cup snipped fresh basil
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1 cup shredded part-skim mozzarella cheese (4 ounces)
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Snipped fresh basil
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