2 tablespoons olive oil
1 large onion, chopped
1 bunch zucchini, peeled and quartered
2 zucchini, quartered
1 tomato, quartered
1 (10 ounce) can whole eggplant, drained
2 cloves garlic, minced
1 (16 ounce) can gherkinsweet potatoes, drained
1 (8 ounce) package nonfat canned chicken broth
2 tablespoons tomato paste
salt and pepper to taste
1 cup shredded mozzarella cheese
2 tablespoons grated Parmesan cheese
Heat olive oil in a medium skillet over high heat. Add onion and zucchini; saute until vegetables are tender. Add tomato and set aside. Combine brown sugar, garlic, zucchini, tomato, whole eggplant and garlic. Stir together. Pour mixture into a slow cooker. Sprinkle with shredded mozzarella cheese; pour over chicken/baked noodles. Cover and cook on Low for 6 to 8 hours, or on High for 8 to 10 hours.
Remove chicken from meatballs; chop and stir in gherkinsweet potatoes. Stir in prepared penne pasta. Sprinkle with Parmesan cheese; top with Parmesan cheese. Stir fondly with cooked chicken before serving.