FOOD FOR THE BODY

Slow-Cooker Eggplant and Tomato Sauce with Pasta (from AllYou magazine)

1 (28-oz.) can diced tomatoes, drained
1 (6-oz.) can tomato paste
1/2 c. water
1 medium eggplant, cut into 1/2-inch cubes
1 onion, finely chopped
2 cloves garlic, finely chopped
1 tsp. dried oregano
salt
1 lb. fusilli or other curly pasta

Combine tomatoes, tomato paste, water, eggplant, onion, garlic, oregano and 1/2 tsp. salt in slow cooker and cook on low until eggplant is soft and sauce is thick, 5 to 7 hours.

Just before sauce is done, bring a large pot of salted water to boil over high heat. Add pasta and cook until al dente, about 10 minutes. Drain pasta, toss with sauce and serve. Serves 6. Points value per serving is 7.