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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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A hearty, satisfying vegetarian main dish. This is also good served as a side dish with grilled meat or poultry. Ingredients:
8 ounces uncooked penne pasta |
3 cups diced peeled eggplants |
2 (14 1/2 ounce) cans diced tomatoes, undrained |
1 (15 ounce) can small white beans, drained and rinsed |
3 cloves garlic, minced |
2 teaspoons sugar |
1/4 teaspoon fresh coarse ground black pepper |
2 tablespoons chopped fresh italian parsley |
Directions:
1. Cook pasta in boiling water to desired doneness.
2. Drain and set aside.
3. Meanwhile, in Dutch oven or large saucepan, combine eggplant, tomatoes, beans, garlic, sugar, and pepper; mix well.
4. Bring to a boil over medium-high heat.
5. Reduce heat; simmer 10 to 15 minutes or until eggplant is tender.
6. Add pasta to eggplant mixture; stir gently to mix.
7. Sprinkle each serving with parsley.
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