Ingredients
8
oz. (2 cups) uncooked penne (tube-shaped pasta)
3
cups diced peeled eggplant
2
(14.5-oz.) cans diced tomatoes, undrained
1
(15-oz.) can navy beans, drained, rinsed
3
garlic cloves, minced
2
teaspoons sugar
2
tablespoons chopped fresh Italian parsley
Preparation
Cook penne to desired doneness as directed on package. Drain; cover to keep warm.
Meanwhile, in Dutch oven or large saucepan, combine eggplant, tomatoes, beans, garlic and sugar; mix well. Bring to a boil over medium-high heat. Reduce heat to low; simmer 10 to 15 minutes or until eggplant is tender. If desired, add coarse ground black pepper to taste.
Add cooked penne to eggplant mixture; toss gently to mix. Sprinkle with parsley.
